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+ servings
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

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Ingredients
  

  • 1 ¾ cup heavy cream do not use half and half.
  • 4 large egg yolks
  • 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.
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • teaspoon ground nutmeg
  • 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 350º 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.
 

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
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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.