The end of fall marked the end of my obsession. Kabocha, also known as a Japanese pumpkin, was fun while it lasted. I even tossed it in Thai curry, but I forgot to take a picture of it.
The image above is kabocha cream between layers of genoise, topped with kabocha puree and graham cracker crumbs. I found this recipe at NoRecipe.com. I thought that the kabocha was sweet enough to make an awesome dessert and google directed me there. The directions were excellent and I loved the results. I’ve actually used the same pumpkin poaching method to make the puree for all of the kabocha yummies below.