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| I first heard of Kaboocha pumpkins when my oldest son, Taylor, came back from Japan. They eat them often over there and he insisted we try and grow them. This year was quite prolific so I couldn't resist sharing another recipe for Kaboocha. Our newest WWOOFer, Claire (who comes from Austin, Texas) told us about a recipe from back home for Thai Pumpkin Custard made with Kaboocha. |
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| First you make your custard with 9 eggs, 1 1/2 cups coconut milk, 2 cups sugar, 1 teas. vanilla and spices (we used a dash of nutmeg and a dash of cinnamon) Whisk together. |
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| Claire |
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| Remove seeds from Kaboocha (medium size works well). We also used a sugar pumpkin as an experiment, but the end result was much better in Kaboocha (although I love sugar pumpkins for pumpkin pie!) |
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| When filled, place on cookie sheet and bake for 90 minutes in oven preheated to 375. |
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| Slice and serve (the skin is edible). Deliciously different! |
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