Kabocha Squash Butter




  • 8 ounces pureed cooked kabocha squash (can sub pumpkin, butternut, etc.)
  • 2 heaping TBSP unsweetened applesauce
  • 1 tsp stevia
  • 1 tsp cinnamon
  • 1/4 tsp Celtic sea salt
  • dash of nutmeg
  • dash of cardamom
  • dash of cloves


Use a food processor or blender to combine all ingredients. Refrigerate.


Quinoa bread with tahini and kabocha butter.

Quinoa bread with tahini and kabocha butter.

{ 37 comments… read them below or add one }

Niki October 4, 2010 at 11:24 am

I just found your blog after googling “kabocha squash muffins” or something like that. I love kabocha squash (so sweet and so easy to roast whole in the oven) and I love almond butter! 🙂 I just made this kabocha butter and it is really good. My lunch this afternoon is a kabocha butter/ peanut butter/ banana on whole wheat sandwich. Delicious and perfect for fall. Thanks!


HEAB October 4, 2010 at 11:38 am

So glad you found me, and thanks for reading. I just bought my first kabochas of the season, and I really should make some of this butter as I want to eat your sandwich! 🙂
P.S. Anyone who loves kabocha and almond butter holds a special place in my heart.


Ozlen December 20, 2009 at 1:36 pm

Yes yes I used oat flour, I had some so it worked out great. I will try the coconut flour once and see what happens. I need to use it up anyway. Thanks!


Ozlen December 20, 2009 at 9:08 am

Ok the above comment was intended for the kabocha pancakes 🙂 sorry.


Ozlen December 20, 2009 at 9:07 am

Hey quick question.. I wonder if you can sub coconut flour for the oat flour here. I have coconut flour I want to use up and I looked at your other recipe for the coconut pancakes but that seems too much fuss 6 egg whites and fluffing them up?? This recipe is much easier and I do not buy carton egg whites and I would hate to waste 6 egg yolks. Please let me know what you think. Thanks!


Heather Eats Almond Butter December 20, 2009 at 10:03 am

Ozlen, I’m assuming you went with the oat flour. Not sure if coconut flour would work as well, but I’m sure they would turn out edible. At least I know I’d eat them. 🙂


Lorne December 20, 2009 at 5:08 am

Hi Heather,

Just made my first ever batch of pumkin butter, I added some ground almonds and dates to mine….



Heather Eats Almond Butter December 20, 2009 at 7:05 am

Lorne, Ground almonds and dates? Oh my gosh, that sounds divine!


Carolyn November 24, 2009 at 11:15 am

Totally missed you posting this recipe…but now i’m making it today..!!! with the rare and elusive freezer kabocha…


April November 23, 2009 at 3:28 pm

Awesome! I can’t wait to make this…(runs out to get applesauce)


Cookie November 18, 2009 at 11:48 am

OMG! I just discovered heaven, made this last night.. You could make anything taste better with this – freakishly yummy. I added it to my oats this morning, and I swear I could leap tall buildings in a single bound today!


Heather Eats Almond Butter November 18, 2009 at 12:16 pm

Cookie, So glad you enjoyed it. So simple, huh? AND so very yummy. 🙂


Jessica November 4, 2009 at 2:28 pm

Love the recipe for kabocha butter, how did u make the quinoa bread? did u just sub. quinoa flour for the oat bran from your other recipe?


Heather Eats Almond Butter November 4, 2009 at 2:47 pm

Jessica, So glad you liked the kabocha butter recipe, and yes, I simply subbed quinoa grains for the oat groats. Love that bread. Original recipe calls for millet, but I think it works best with oat groats.


PeonyJen November 3, 2009 at 2:18 pm

That’s funny, Heather.
I just ate TWO millet-bread kabocha-squash sandwhiches! I layered some cut apple inside.


PeonyJen November 2, 2009 at 10:55 pm

I made this today and also stockpiled about 16 kabochas. I love these!


Heather Eats Almond Butter November 3, 2009 at 6:44 am

PeonyJen, Can I come over? Hehe. I’ll bring the millet bread. 😉


Marianne in Auburn October 27, 2009 at 8:01 pm

Made it this morning and have been eating it by the spoonful!! Totally addicted to oat groat bread too….tried it with millet but wasn’t as good to me. You haven’t steered me wrong yet in your fabulous concoctions. Now if I could figure out how to make your oatgurt without a heat fan thing…my first attempt failed miserably.

later lady!


Heather Eats Almond Butter October 27, 2009 at 8:18 pm

Marianne, So glad you’re loving the kabocha butter and oat bread. Yes, I think the oat groats worked better than the millet, and the coconut oil adds so much flavor. I’ve got a huge box of sweet potatoes sitting on my counter, and I’m thinking of making sweet potato butter soon.

There have been many oatgurt failures out there – you are not alone. Here are some helpful tips from other bloggers: http://heathereatsalmondbutter.com/2009/09/20/roasted-oatgurt-details/. Let me know if you try it again. Have a good night. Love, Heather


Jess October 22, 2009 at 9:03 am

I’m going to have to make pumpkin butter using this recipe – yummy!


Katie October 17, 2009 at 6:55 pm

I just made pumpkin butter this morning! I used a recipe almost identical to this, but left out the applesauce. I recommend adding in a dash of lemon juice after it is coked. It really brings out the flavor!


Heather Eats Almond Butter October 17, 2009 at 7:13 pm

Thanks for the tip Katie. I’ll have to remember that for next time. 🙂


Brittany October 17, 2009 at 4:16 pm

Great idea lady!!


Tabitha October 17, 2009 at 2:45 am

I love reading your innovative delicious recipes. I am so inspired by the way you eat.


Whole Body Love October 16, 2009 at 10:03 pm

This is a great way to make my Butternut Squash last longer! Thanks for the recipe!


yogiclarebear October 16, 2009 at 9:49 pm

most excellent heab! what kind of stevia do you use (brand?) they all have different strengths/bitterness. ?


Heather Eats Almond Butter October 17, 2009 at 6:00 am

Clare, I’ve been using the NuNaturals. Least bitter one that I’ve tried so far.


the dainty pig October 16, 2009 at 7:59 pm

Dear Heather:

I love you.

Jess’ belly.


Becky October 16, 2009 at 7:18 pm

Genius! Sooo my style 🙂 Making it this weekend for sure!


livingfreeforever October 16, 2009 at 3:46 pm

Sounds delish!! I have been thinking of making some pumpkin butter lately anyway:)


joelygolightly October 16, 2009 at 2:30 pm

AH I need to try this!!


Dawn October 16, 2009 at 2:01 pm

I am going to love this! And I am slow
cooking a YOU KNOW WHAT right now.
Yesterday was a bad bad bad day, and
I found myself spooning uncooked
gluten free brownie mix into my
mouth at a rapid pace. Then, I thought
“this isn’t half as good as kabocha”
and I threw it all away.

And today? There is so much kabocha
to love — thank you for being you and
making these amazing foods, Heather! d


Susan October 16, 2009 at 1:18 pm

Thankyou for posting this Heather!!! I have yet to find pumpkin butter, but have a hunch it’s something I’d love. Going to make it now that I know kabocha is also buttercup squash 😉


Maria October 16, 2009 at 12:20 pm

Brilliant 🙂


Kristen October 16, 2009 at 11:44 am



January April 30, 2017 at 8:19 am

It’s always a relief when someone with obvious extiprese answers. Thanks!


Maggie October 16, 2009 at 9:08 am

Yay 🙂


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