I made these shumai my friend that is a kabocha lover! The key ingredient is cinnamon which gives it a unique flavor.

I found a small amount of kabocha squash and a potato in the refrigerator but they weren't enough for an entrée, so I steamed and mashed them to cook croquettes, and packed them into a bento.I tore the bread to make breadcrumbs, but you can use a blenderIt's no problem to use store-bought breadcrumbs. Recipe by Kyarameruhappi-

My children love kabocha squash croquettes.I wanted to make an easy version using the skin and all.When microwaving the kabocha squash, mix it around occasionally.I used the skin and all in these croquettes, but please peel the skin off if you prefer.The mayonnaise and the butter on the onion add nice flavor notes.Try this with various additional ingredients. For 4 servings. Recipe by momoa

One day, I had a lot of leftover kabocha squash skins after making potage and I thought it would be a waste to throw it away. I decided to try making an easy snack with it so I made the kabocha version of sweet potato sticks (kenpi).These sticks are best with thick pieces of skin.When boiling the sugar, add the fried kabocha squash slices as soon as it starts to brown. If you let the sugar heat for too long without the kabocha squash, the light brown candy sauce will turn into burnt caramel, so be careful. Recipe by yaburie

I really love kabocha - I love them so much that I'm always trying to come up with new recipes. How about trying these healthy kabocha cubes?Please adjust the sweetness to the kabocha squash. Recipe by Kotopoko

This is the season for kabocha squash. I'm working on recipes for easy-to-make desserts with kabocha.For the anko filling, either tsubu-san or koshi-an is fine. But when using canned boiled adzuki, since it's a bit watery, simmer first to reduce.Adjust the steaming time to suit your frying pan or stove. Recipe by caramel-cookie

I love croissants and kabocha squash so I wondered if it's possible for anyone to make them together.Because there isn't any butter folded in, anyone can make these croissants quite simply, just make sure to roll the dough out gently.Depending on the amount of water in the kabocha squash, cooking times may vary so please keep an eye on the croisssants and adjust accordingly. Recipe by suzu-ren

✿I received some kabocha squash bread that was made with kabocha squash powder and it was really delicious, so I made it with fresh kabocha squash to suit my tastes, and it turned out rich.✿This uses fresh kabocha squash, so it is still difficult to control the amount of water, but this dough is delicious soft or hard.✿Please adjust the flavor of the paste to suit your tastes.✿Please adjust the amount of water since you are using fresh pumpkin squash. It will be different each time.✿You won't be able to reach the ideal amount, but please sprinkle it with flour if it is too soft. Recipe by MeguBroaden

I love kabocha squash so I've always wanted to make kabocha squash cookies. I referred to a recipe for snowball cookies that was printed on a packet of powdered sugar. I increased the flour so that the cookies wouldn't fall apart, reduced the sugar to bring out the kabocha squash flavor, and reduced the butter and so forth.✿The kabocha squash reduces in volume a little when it's pureed, so have more ready than you think you'll need, and measure after it's pureed. You can boil or steam it instead of microwaving it. If you microwave it, pour a little water over so the surface won't get hard. ✿You can use margarine, or a 1:1 mix of butter or margarine and shortening, instead of the butter. ✿The reason why I give the cookies a second baking is that by giving them a hard finish, you get more kabocha squash flavor when you crunch on them. Recipe by Sabumochi

I wanted to bake muffins with kabocha squash.Adjust the amount of milk according to how watery the kabocha squash is.Adjust the baking time depending on your oven. For 6 muffins. Recipe by uzukaji

I felt like eating traditional Japanese sweets, so I tried making daifuku from ingredients I had on hand. I didn't have any adzuki beans or anko (sweet bean paste), so I made kabocha squash paste and used pre-cut mochi rice cakes leftover from New Year's. It was easy to make in the microwave and the mild sweetness is really satisfying.Depending on the variety of kabocha squash you use, the water content and sweetness can vary, so use milk to adjust the amount of liquid. Make sure to taste to check the sweetness and adjust to your liking. Use the cooking time only as a reference.If you use too much potato starch when wrapping the kabocha in the mochi, it won't stick together, so just sprinkle on a little at a time and wrap quickly. Recipe by yaburie

I'm a member of a sweets seminar, and we agreed upon serving kabocha squash tarts at a school festival. So, I've finally managed to put this together after a few attempts. This is an improved recipe of this: []. You can also use readymade tart crusts. The filling is really easy to make, so please give it a try.If the tart dough is turning runny, chill immediately in the fridge! Be extra careful during the summer.Don't forget to start with measuring the ingredients and preheating the oven. Recipe by Yasai