Kabocha Squash Mugcake with Peanut Butter Frosting
This is hands down one of the BEST mugcakes I have ever made! Basically, heaven in my mouth. After months of hearing about kabocha squash on Instagram, I FINALLY found one at Whole Foods this week. I roasted it as soon as I got home, because I obviously had to taste it ASAP.
I cut the squash in half and simply roasted it in the oven for about 45 minutes. When it came out, I immediately dived in- it was all it was made out to be and more! I’m seriously in love and cannot imagine continuing my life without it. Kind of like how I feel about nut butter 🙂
Kabocha squash is also known as Japanese Pumpkin. Just like others have described, kabocha squash is like butternut squash, but sweeter and creamier. It has a forest green skin and a deep orange flesh, and it its texture reminds me of a butternut squash and sweet potato combined. Three ounces of kabocha squash contains about 38 calories, and 10 g of complex carbohydrates.
I’ve used my squash in stir-fries, sweet wraps, and in this insanely delicious mugcake!
Here’s what kabocha squash looks like:
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- 1/3 cup oatmeal
- 2 ounces kabocha squash
- 2 tablespoons egg whites
- 2 tablespoons unsweetened almond milk
- 2 tablespoons Greek yogurt
- 1/2 teaspoon butter extract optional
- 8-10 vanilla stevia drops or original flavor
- For the Frosting:
- 1 tablespoon Greek yogurt
- 1 tablespoon PB2
- Stevia to taste
Ingredients
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- Using a food processor or blender, grind oats into a flour.
- Add remaining ingredients through the vanilla stevia drops and blend until smooth.
- Place in a mug sprayed with cooking spray. Cook 1:15-1:30 minutes (varies depending on your microwave- just keep checking that it doesn’t overcook).
- Combine frosting ingredients in a small bowl. Add a little water if necessary.
- Place mugcake on a plate and top with frosting.
Note: If you put the mugcake in the fridge, the frosting will harden a little- and it tastes wonderful!
