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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.

42 Comments leave one →
  1. October 16, 2009 9:08 am

    Yay 🙂

  2. Kristen permalink
    October 16, 2009 11:44 am


  3. October 16, 2009 12:20 pm

    Brilliant 🙂

  4. October 16, 2009 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 😉

  5. Dawn permalink
    October 16, 2009 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

  6. joelygolightly permalink
    October 16, 2009 2:30 pm

    AH I need to try this!!

  7. October 16, 2009 3:46 pm

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

  8. October 16, 2009 7:18 pm

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

  9. October 16, 2009 7:59 pm

    Dear Heather:

    I love you.

    Jess’ belly.

  10. yogiclarebear permalink
    October 16, 2009 9:49 pm

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

  11. October 16, 2009 10:03 pm

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

  12. Tabitha permalink
    October 17, 2009 2:45 am

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

  13. October 17, 2009 6:00 am

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

  14. October 17, 2009 4:16 pm

    Great idea lady!!

  15. Katie permalink
    October 17, 2009 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!

  16. October 17, 2009 7:13 pm

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

  17. October 22, 2009 9:03 am

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

  18. Marianne in Auburn permalink
    October 27, 2009 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!

  19. October 27, 2009 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: Let me know if you try it again. Have a good night. Love, Heather

  20. PeonyJen permalink
    November 2, 2009 10:55 pm

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

  21. November 3, 2009 6:44 am

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

  22. PeonyJen permalink
    November 3, 2009 2:18 pm

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

  23. Jessica permalink
    November 4, 2009 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?

  24. November 4, 2009 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.

  25. Cookie permalink
    November 18, 2009 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!

  26. November 18, 2009 12:16 pm

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

  27. November 23, 2009 3:28 pm

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

  28. Carolyn permalink
    November 24, 2009 11:15 am

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

  29. December 20, 2009 5:08 am

    Hi Heather,

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


  30. December 20, 2009 7:05 am

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

  31. Ozlen permalink
    December 20, 2009 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!

  32. Ozlen permalink
    December 20, 2009 9:08 am

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

  33. December 20, 2009 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. 🙂

  34. Ozlen permalink
    December 20, 2009 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!


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