We make these every year at my house around Halloween.I used a sweet kuri kabocha squash. Adjust the amount of sugar based on the sweetness of the kabocha squash. You could also omit the sugar completely. If you want to make them even softer, mix in with milk. (Recipe by Puru berry)

I made this tart for Halloween and since it turned out great, I wrote it down! If you brush some rum on it after baking, it gives the tart a nice smell.I used a small kabocha pumpkin, but if you have a bigger one, 1/6 should be enough.(Recipe by twinflower)

A dense cake that lightly sweet with a robust crust. The spices are subtle so they compliment the pumpkin and not overpower it.

I made cakes which are easy and impressive for Halloween.No special tools are necessary, just round them into balls! Very easy!When you adjust the firmness with heavy cream or milk, add just enough to be able to shape. Then it will have a smooth texture. If it is too hard, the texture will be dry when baked.You can store these in the fridge for up to 3 days. For 50 g each - make 6. Recipe by Choco makaron

I wanted to make an easy character bento side dish that could be made a day ahead.Because you're using simmered kabocha, there's no need for additional seasonings. Use plastic wrap to firmly squeeze it, to form into a pumpkin shape. The rind cuts easily, since it's still warm, to create the eyes and mouth. Recipe by Sasabon mama

My mum used to make these for me. Since Halloween is coming up, I uploaded the recipe.If you're going to use the peel to decorate the dumplings, I recommend peeling whilst the kabocha squash is still raw as it won't break apart so easily. When putting the mixture in the moulds or making the faces, flatten the surface to get an even bake. I made the sauce on the sweeter side and used it to decorate the plate. Recipe by yukasuke39

Trick or Treat! Here's a Hallooween Pumpkin Cinnamon Roll for you! It's not too sugary and not too fatty, but yeah! Very yummy ☆ I'm use a bread machine, so it's easy!! If your kids don't enjoy vegetables, try this! They will loveit ♪ 1 cup=250ml

Halloween is just around the corner☆. I made adorable sweets perfect for Halloween♪.I think of kabocha when I think of Halloween. I cooked sweet potato-style kabocha sweets, and topped then off with kabocha seeds ♪When kneading the mixture together while heating it, evaporating enough water that it doesn't stick to the pot will produce just the right thickness when you add in the egg yolk☆.If you don't have kabocha seeds, then microwave kabocha with the skin, cut it up into small pieces, and use it for decorating; this method is also very cute. Recipe by Kotoaji

Delicious pumpkin bars! If you like things that taste good, consider adding this to the list!

I was looking what to do with my frozen pumpkin flesh. The thing is it had been in the freezer for about half a year so I was quite dubious it would still be edible. I thawed it in the fridge for about 24 hours. Got rid of the extra water and included it in the recipe. It worked wonders.

It's Halloween so I thought, why not make kabocha desserts?It's so simple, there isn't really anything to say. The cakes are nice and moist because they contain a lot of kabocha paste. For 12 cakes. Recipe by Hashigosha

Everyone enjoyed my sweet potato cake, so I made one with a kabocha squash for Halloween. With 2 eggs, the texture will be more cakey. I used 1 egg in this recipe. It was more pudding-like.If you don't have pancake mix, use 2 tablespoons of cake flour and 1/3 teaspoon of baking powder, which need to be sifted. Recipe by invitro