Who knew you could make an incredible dessert out of winter squash? This kabocha winter squash dessert mousse is thick and creamy. One bite of this fall dessert mousse, and you will be hooked, too!

Three wine glasses filled with kabocha mousse and whipped cream.

Have you heard of a kabocha squash? It is a big green winter squash that looks like a dark green pumpkin. Kabocha squash is one of my favorites because of its natural sweetness. (Kabocha squash is even sweeter than butternut squash!)

I wanted to go outside the creative box a little today and create a winter squash dessert. My kids love fluffy, creamy mousse, so I attempted that with this sweet roasted squash.

If you love fall flavors and deliciously creamy mousse…you will want to try this easy gluten free pumpkin mousse recipe.

Allergen Information:

This recipe is gluten-free, refined sugar-free, soy-free, and nut-free.

If you have followed my blog for a while, you will remember these awesome hidden veggie Paleo Brownies. I used delicata squash in that recipe, but kabocha squash also tastes great in the brownies.

Ingredient Notes:

  • Kabocha Squash – I bought a squash on the smaller side, but if you get a larger squash, you can use the extras to roast as a side dish.
  • Heavy Cream – I do not recommend using half and half.
  • Eggs – Size large eggs.
  • Coconut Sugar – You can substitute brown sugar if you prefer to use that.
  • Dark Rum – Or rum extract if you don’t want alcohol.
  • Vanilla Extract – Use pure vanilla extract.
  • Ground Cinnamon, Ginger, and Nutmeg.
A large kabocha squash with the top removed.

How to roast kabocha squash:

  1. Preheat your oven to 350ΒΊ F.
  2. Cut the top stem area off the kabocha squash. Use a large spoon to scoop out the seeds, and then cut the squash in half.
  3. Slice the squash into pieces, as shown below.
  4. Brush the squash slices with coconut oil (or another light oil) and dust with salt.
  5. Bake the winter squash for 40 minutes until the squash is soft.

If you are looking for a savory kabocha recipe, try this easy Stuffed Kabocha Squash recipe.

Roasted kabocha squash pieces on a baking sheet.

Here is a photo of the baked squash. It almost caramelizes as it bakes, making it nice and sweet.

Step-By-Step Directions:

Baked kabocha in a large bowl with the rind removed.

Step 1: With a knife, remove the roasted squash flesh from the rind and mash it in a bowl.

Step 2: Move the squash into a Blender or Vitamix. Add the coconut sugar, spices, 1 cup of the heavy cream, and the egg yolks. Puree them for 25-30 seconds until there are no lumps, and pour them into a small pot.

πŸ”‘ Sandi says: You can also put the roasted squash and ingredients into the pan and use an immersion blender to whip it all.

Step 3: Cook on medium-low heat. Whisk frequently to prevent sticking. Cook for 8-10 minutes until the mixture thickens. Remove from the stove and allow it to cool.

Whipping cream with an electric mixer.

Step 4: Make the whipped cream. Pour the heavy cream into a bowl and whip it with an electric mixer until the cream forms stiff peaks.

The squash mixture poured into the whipped cream.

Step 5: Pour the cooled squash mixture onto the whipped cream.

Mixing the kabocha squash blend and whipped cream.

Step 6: Gently fold the two together and chill for at least 2 hours. Pipe or spoon it into glasses or small bowls. Serve with whipped cream.

For a fun variation, crush Gluten-Free Vanilla Wafers on the bottom of the glass. You may also want to make a batch of these fall-flavored Gluten Free Maple Walnut Blondies. If you like whipped desserts, this Orange Fluff Salad is delicious.

Recipe FAQ:

Can you use canned winter squash?

Yes! You can use canned pumpkin, butternut, or any other winter squash you find.

Can you make this dessert dairy-free?

So Delicious and a few other companies make dairy-free heavy cream, and this should work in my recipe.

How do you store mousse?

Store leftover mousse in an airtight container in the refrigerator. It will keep fresh for up to 3 days.

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!

Three wine glasses filled with kabocha mousse and whipped cream.

Kabocha Squash Mousse

Sandi Gaertner
Easy sweet mousse made with roasted kabocha squash.
5 from 10 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 40 minutes
chill time 3 hours
Total Time 3 hours 50 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 6
Calories 348 kcal

Ingredients
  

  • 1 ΒΎ cup heavy cream do not use half and half.
  • 4 large egg yolks
  • β…” cup coconut sugar or brown sugar
  • 1 cup squash puree I roasted and used kabocha squash puree
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon dark rum or rum extract.
  • Β½ teaspoon ground cinnamon
  • Β½ teaspoon ground ginger
  • β…› teaspoon ground nutmeg
  • β…› teaspoon ground allspice
  • Dash of salt

Instructions
 

  • See Notes for directions to roast the kabocha squash.
  • Add the kabocha, 1 cup of heavy cream, and sugar to a Vitamix or blender. Puree for 20-30 seconds until there are no lumps.
  • In a medium pot, add the squash mixture and egg yolks.
  • Cook on medium-low heat until the mixture is thick. Whisk frequently, do not boil it. Remove from the heat to cool.
  • Add ground spices and vanilla extract. Whisk.
  • Cool the squash mixture in the refrigerator for 30 minutes.
  • Use an electric mixer to beat the remaining 3/4 cup of heavy cream until it forms stiff peaks.
  • Gently fold in the chilled squash mix.
  • Chill for 2-3 hours before serving.

Notes

  1. Store leftover winter squash dessert mousse in an airtight container in the refrigerator. It will keep fresh for up to 3 days.
  2. If you can’t find kabocha squash, use butternut, acorn, or delicata squash. These are all sweet as well.

How to roast kabocha squash:

  1. Preheat your oven to 350ΒΊ F.
  2. Cut the kabocha squash in half and scoop out the seeds from each half.
  3. Slice the squash into pieces, as shown below.
  4. Brush the squash slices with coconut oil (or another light oil) and dust with salt.
  5. Bake the winter squash for 40 minutes until the squash is soft.
Β 

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 348kcalCarbohydrates: 20gProtein: 4gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 208mgSodium: 60mgPotassium: 151mgFiber: 0.4gSugar: 14gVitamin A: 1459IUVitamin C: 3mgCalcium: 69mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

This post was updated from an old October 2018 post with a lot more recipe details.

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13 Comments

  1. I have never even heard of kabocha squash before but your lovely recipe has me totally intrigued. Looks amazing! πŸ™‚

  2. I have seen his squash all over the place lately, but have never tried it. I will have to now. What a fun mousse, and so funny you don’t disclose to your kids. Mine are ok if I tell them after they like something.