Creamy Kabocha Butter
[Vegan, Gluten-Free]
Author Bio
Leah is the plant based foodie behind Love Me, Feed Me. Leah created her blog...
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. Read more about Leah Moldowan
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Creamy Kabocha Butter [Vegan, Gluten-Free]
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...
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!
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Ingredients You Need for Creamy Kabocha Butter [Vegan, Gluten-Free]
How to Prepare Creamy Kabocha Butter [Vegan, Gluten-Free]
- Blend all ingredients until smooth.
- Transfer to a small pot and heat over high heat until it begins to bubble.
- Lower the heat and let simmer over low heat for 20 minutes, stirring occasionally.
- Remove from heat and let cool before transferring to a jar.
- Store in the fridge.
- Serve with crackers, spread on toast with nut butter, or spoon it on top of oatmeal, and enjoy!
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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I’m sorry but that picture is really awkward. lol
IK WIL NIETS VAN JAPAN TOT DAT DIE STOPPEN MET HET VERMOORDEN VAN DOLFIJNEN
Kim Tighe