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Before you jump to Kabocha Squash Cake (Halloween version) recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

Healthy eating is now much more popular than in the past and rightfully so. There are a lot of health conditions related to a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and high blood pressure. There are more and more efforts to try to get people to lead a more healthy lifestyle and still it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that lots of people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to their way of life. Contrary to that information, individuals can change their eating habits for the better by carrying out a few simple changes.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food as you most probably buy lots of food items out of habit. For instance, if you have a bowl of cereal for breakfast, do you ever stop to see what the sugar and salt content is before getting it? One nutritious substitute that can give you a positive start to your day is oatmeal. If you’d rather not eat oatmeal on its own, try mixing in fresh fruits that have other healthy nutrients and as such, one small change to your diet has been achieved.

Therefore, it should be somewhat obvious that it’s not hard to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to kabocha squash cake (halloween version) recipe. To cook kabocha squash cake (halloween version) you need 6 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare Kabocha Squash Cake (Halloween version):

1. Provide Kabocha squash
2. Provide Soy milk (or milk)
3. Get Egg
4. Provide Sugar
5. Provide Vegetable oil
6. Get Pancake mix

Steps to make Kabocha Squash Cake (Halloween version):

1. Line a cake pan with parchement paper. Preheat the oven to 170℃/340℉. Chop the kabocha squash into pieces, and peel the skin thinly. If using the skin for decoration, set it aside.
2. Pour soy milk (or milk) into a pot, add the kabocha squash, and simmer at low heat. When the kabocha squash is soft enough, mash with a spoon or a fork. Stir until it becomes a thick paste, and simmer some more. Total cooking time is about 15 minutes.
3. Add the egg and sugar in a bowl, and whip with a whisk for 1~2 minutes until it becomes evenly white.
4. Pour vegetable oil, and continue whipping. When everything is blended, add the kabocha squash paste, then mix well with a whisk.
5. Add the pancake mix, and continue mixing.
6. Pour the batter into a pan ,and If you have the skin for decoration, put it on top. Bake in the preheated oven for about 30 minutes until lightly browned.
7. You can use aluminium cups to make smaller cakes.
8. If you are making the kabocha squash paste in a microwave, put the kabocha squash and soy milk in a microwave-safe deep bowl, and microwave for about 10 minutes. Mash the mixture halfway through, then continue cooking to evaporate the extra water until it becomes a paste.

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