Pumpkin Bagel
This recipe is so satisfying yet super easy! If you love kabocha and carbs, this is the recipe for you. The sweet and savory richness of the kabocha paired with the texture of a warm bagel can't be beat!
Ingredients
- 1 bagel store bought is OK!
- ¼ kabocha squash
- a pinch of salt
- a pinch of pepper
- 1-3 tablespoons of milk
Instructions
- Scoop out the seeds from the kabocha squash and cut it into cubes about an inch in size.
- In a microwave safe bowl, microwave the cubes for 3 minutes, then carefully cut the skin off of the cubes. (Microwaving before cutting will make it easier to remove the skin, but if you like you can cut the skin off before microwaving.) Leave the skin on a few pieces and set them aside to put on top of the mixture later.
- Return the peeled cubes to the bowl and add a pinch of salt and pepper. Mash the squash until smooth, adding milk as necessary to help with the overall texture and moisture. Depending on your squash, you may need more milk or no milk at all, so add while monitoring the condition.
- Prepare your bagel and warm it if you’d like. Simply scoop the squash mixture onto the bagel and spread it evenly and top with the pieces set aside before and the pumpkin bagel is done! 完成です！