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This recipe takes its cue from pumpkin butter by replacing your standard orange gourd with roasted kabocha, a seasonal squash hailing from Japan whose flavor has been described as a pumpkin combined with a sweet potato. Here it's combined with the sweet flavor of maple syrup and the warmth of ground cinnamon – yum! Enjoy your kabocha butter as a spread on crackers or apples, or grab a spoonful straight from the jar as a late night snack!

Creamy Kabocha Butter [Vegan, Gluten-Free]

$2.99
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Ingredients You Need for Creamy Kabocha Butter [Vegan, Gluten-Free]

  • 1/2 cup baked kabocha, skin removed*
  • 1/2 cup water
  • 2-3 tablespoons maple syrup
  • A generous shake of cinnamon

How to Prepare Creamy Kabocha Butter [Vegan, Gluten-Free]

  1. Blend all ingredients until smooth.
  2. Transfer to a small pot and heat over high heat until it begins to bubble.
  3. Lower the heat and let simmer over low heat for 20 minutes, stirring occasionally.
  4. Remove from heat and let cool before transferring to a jar.
  5. Store in the fridge.
  6. Serve with crackers, spread on toast with nut butter, or spoon it on top of oatmeal, and enjoy!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

*To bake the kabocha, cut in half, de-seed, and bake at 400°F for 30-40 minutes or until soft.

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About The Author

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Leah Moldowan

See My Recipes

Leah is the plant based foodie behind Love Me, Feed Me. Leah created her blog to share her passion for healthier sweet treats and plant-based eats. When Leah isn’t in the kitchen, she is most likely photographing food, reading food blogs, or perusing the library for new cookbooks. Other than recipes, Leah loves to share about her travels (especially about the food), ramblings about self-love, and pictures of her kitty.

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