I am becoming a fan of the versatility of winter squash, especially in desserts. One bite of this creamy Kabocha Squash Mousse and you will be hooked too! If you love fall flavors and deliciously creamy mousse…you will want to try this easy gluten free pumpkin mousse recipe.
Kabocha squash is one of my favorites because of its natural sweetness. (Kabocha squash is even sweeter than butternut squash!)
Check out my most popular winter squash recipes if you would like even more delicious recipe ideas!
I have roasted kabocha squash in the past, but I knew I wanted to go outside of the box a little and try a squash dessert. My kids love mousse, so I wanted to see if this would be a good way to hide a veggie in their dessert!”
The big test will be if my kids like it :-). The trick I have learned over the years is one of non-disclosure. I can’t mention the word “healthy” or “vegetable” when I present a new dessert to my kids. They are pretty savvy and I have learned to be a little sneaky.
I am going to digress a little to share a story of why my kids are so distrustful of the desserts I make. A few years ago I was at Costco and I decided to watch a Vitamix demonstration. The demonstrator made this incredible “limeade” frozen treat. It had simple ingredients. Spinach, limeade frozen concentrate, and a little water.
It tasted incredible, so I took the idea home to see if my kids would like it.
BIG mistake!! After the kids drank it, I went into full disclosure mode and told them what they drank. Apparently, this was the ULTIMATE betrayal in their eyes.
I think I said I was proud of them, blah, blah, blah. Well, they have never gotten over this and now I just don’t confess anything. So, if you choose to make this creamy kabocha squash dessert…do not tell your kids it is healthy!
How to roast kabocha squash:
- Preheat your oven to 350F degrees.
- Cut the kabocha squash in half and scoop out the seeds from each half.
- Slice the squash into pieces as shown below.
- Brush the squash slices with coconut oil and dust with salt. (*Tip, you want to make sure you use an oil that
- Bake for 40 minutes until the squash is soft.
I rubbed the squash with a little bit of coconut oil and roasted it.
Remove the squash flesh from the rind and mash in a bowl. Add the other ingredients and puree in Vitamix.
Make the whipped cream.
Pour the squash mixture onto the whipped cream.
Gently fold the two together and chill for an hour.
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Things You Need to Make This Recipe:
- 1 3/4 cup organic heavy cream
- 4 large egg yolks
- 2/3 cup coconut sugar
- 1 cup squash puree, I used canned puree because it is super smooth
- 1 teaspoon vanilla
- 1 tablespoon dark rum
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- Dash of salt
- 1/8 teaspoon all spice
- In a medium pot, add 1 cup of the heavy cream, squash puree, sugar, egg yolks.
- Whisk to blend and cook on medium low heat until it is a thick pudding.
- Do not boil.
- Add spices and vanilla.
- Cool in the refrigerator.
- 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 30 minutes before serving.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 390 Total Fat: 29g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 233mg Sodium: 94mg Carbohydrates: 25g Fiber: 0g Sugar: 24g Protein: 7g
More Yummy Mousse Recipes to Try!
What is your favorite dessert using squash?
Want to try another delicious mousse recipe? How about this Miso Caramel Mousse?