I made a pound cake with seasonal kabocha squash.If the egg is cold, or if it is added all at once, the batter will separate. Make sure you bring the egg to room temperature and add it in small batches, mixing well each time. If the batter separates, add about 1 tablespoon of and combine. Recipe by Akito mama

I wanted to eat a cake that uses the sweetness of kabocha squash.The baking time varies depending on your oven. Please adjust accordingly. Recipe by Yacchi-san

A simple cake to make when kabocha is in season. It's so light and easy to eat.Adjust the amount of sugar depending on the sweetness of the kabocha squash and cooked beans. (I use home-cooked beans, which are not so sweet.) If you put the cake in a vinyl bag after baking, it will become even more moist. Recipe by Yukiline

When you're dealing with a brownout, or you're in a disaster struck area, you can make these... These steamed mini cakes are easily made and take almost no time. I took"Easy Banana Muffins" and swapped in pumpkin and steamed them to make something that I think is rather delicious.You can steam the pumpkin instead of microwaving it. I just used a regular steaming net to steam these in a pot with no problem. The height of steamers varies, so if that is the case, just use a frying pan instead of a pot and you will be fine. Don't let the margarine reach room temp, so leave it in the fridge until right before you make these. Recipe by Lesser Panda

I'm not fond of the gooey texture, so I tried to make a cake that's not gooey even when it has bananas inside. The cake in the picture uses a fruit cake mold. All the batter couldn't fit in the mold, so I made one muffin out of the leftover batter.Please see the baking time just for your reference. If you cool the cake while covering it with a bowl or something right after it stops steaming, it will become a moist cake by preventing it from drying out.I use 40 g of sugar to make the meringue, which makes it mildly sweet. Please adjust the amount to your taste. Recipe by La Land

I rearranged the recipe from my friend to suit my family's taste. This became our family's fall staple dish.Add your preferred amount of cinnamon and nutmeg. I used 3 shakes of cinnamon and 2 shakes of nutmeg from a jar. Recipe by pampukin

I always want to make this when it's fall, the season when kabocha squash are at their best.Adjust the baking time depending on your oven. Adjust the amount of sugar depending on the sweetness of the kabocha squash. I've only explained the steps simply, so for more detailed instructions, seeFor three 12 cm [4.7 in] diameter cakes, or one 17cm diameter cake. Recipe by La Land

This is my husband's second fall favorite food. I must have pumpkin in the pantry at all times from October through Christmas.

I had an idea for the kind of kabocha squash cake I wanted to eat, but I had to go through a lot of trial and error before achieving the results I wanted. This one is exactly what I had in mind.◆This cake is baked in a hot water batsh, so I recommend using a cake pan without a removable bottom. Once the cake hascooled completely, flip the cake over to release it from the pan. If you do use a pan with a removable bottom, line the bottom with aluminium foil.◆Although the batter seems very liquid before baking, it will bake up nice and firm. Recipe by Masacchi

I added kabocha squash to our family's favourite petit size cheese cake, and arranged them into Halloween style.※The baking time differs depending on the oven, so please adjust it.※I used Philadelphia brand cream cheese.※I bought a 200 ml carton of heavy cream so I made whipped cream with the remaining 50 ml. Recipe by Banyangarden

#5pmLove cakes? And brownies? I got these two together and made a wonderful combination to satisfy both cravings.

I wanted to make a tasty and rich kabocha pie without using heavy cream.Adjust the baking time according to your oven. If you are worried about burning the cake, cover with aluminum foil half-way through. It should bake nicely without burning. Also, adjust the amount of sugar depending on the sweetness of the kabocha. For 15 cm [5.9 in] round mold. Recipe by Orenjiringu