Kabocha Squash Butter
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Ingredients:
- 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
Directions:
Use a food processor or blender to combine all ingredients. Refrigerate.
Quinoa bread with tahini and kabocha butter.
{ 36 comments… read them below or add one }
Yay
Yippee!
Brilliant
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
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
AH I need to try this!!
Sounds delish!! I have been thinking of making some pumpkin butter lately anyway:)
Genius! Sooo my style
Making it this weekend for sure!
Dear Heather:
I love you.
Thanks,
Jess’ belly.
most excellent heab! what kind of stevia do you use (brand?) they all have different strengths/bitterness. ?
Clare, I’ve been using the NuNaturals. Least bitter one that I’ve tried so far.
This is a great way to make my Butternut Squash last longer! Thanks for the recipe!
I love reading your innovative delicious recipes. I am so inspired by the way you eat.
Great idea lady!!
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!
Thanks for the tip Katie. I’ll have to remember that for next time.
I’m going to have to make pumpkin butter using this recipe – yummy!
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!
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
I made this today and also stockpiled about 16 kabochas. I love these!
PeonyJen, Can I come over? Hehe. I’ll bring the millet bread.
That’s funny, Heather.
I just ate TWO millet-bread kabocha-squash sandwhiches! I layered some cut apple inside.
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?
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.
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!
Cookie, So glad you enjoyed it. So simple, huh? AND so very yummy.
Awesome! I can’t wait to make this…(runs out to get applesauce)
Totally missed you posting this recipe…but now i’m making it today..!!! with the rare and elusive freezer kabocha…
Hi Heather,
Just made my first ever batch of pumkin butter, I added some ground almonds and dates to mine….
Yummy!
Lorne
Lorne, Ground almonds and dates? Oh my gosh, that sounds divine!
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!
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.
Ok the above comment was intended for the kabocha pancakes
sorry.
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!
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!
Niki,
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.
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