Kabocha Squash Pudding

Directions

1. 1
   Dissolve the gelatin in water and set aside.
2. 2
   Remove the seeds and skin from the squash.
3. 3
   Cut into thin pieces, put into a pot, and soak with just enough water to cover (not listed).
4. 4
   Once the squash has softened, drain it (you can use the lid to help with this) .
5. 5
   Microwave the gelatin at 600 W for about 30 seconds.
6. 6
   Use a hand mixer or blender to mix together the pumpkin and all of the ingredients.
7. 7
   Return to the pot and slightly warm (to about 40C).
8. 8
   Stop the heat, add the gelatin, and mix.
9. 9
   Cool the bottom of the pot.
10. 10
    Once cooled pour into the cups and cool in the refrigerator.
11. 11
    If you would like, serve with caramel and/or heavy cream.