I found cheap butternut squash at the supermarket nearby, and I was so thrilled! I decided to experiment a bit and it turned out great. I guess I'll cook more butternut squash dishes in the future.

I received a whole kabocha squash, so I made stew and pie...but I still had some left over and couldn't figure out what to do with it, so I modified Magrintop's recipe (ID: 560967).Depending upon the amount of water content in the kabocha squash, please increase or decrease the amount of milk 10 ml at a time.Use cinnamon or vanilla essence to make the kabocha squash paste fragrant. Use whichever you like!※Refer to my pumpkin pie filling recipe (ID: 430595) for making the kabocha squash paste. Recipe by Kokubocchi

I grew some butternut squashes in my garden.All you have to do is boil the squash, mash it, and cook it down.Since this jam doesn't contain dairy products, unlike kabocha cream, it keeps for a long time.If you use butternut squash, this jam will be nice and creamy. If you decide to use kabocha squash instead, choose ones that are fluffy. Recipe by cafe-cafe

I wanted to stock up on this when kuri kabocha squash was in season. If you freeze the paste you can use it any time you like. I used ingredients that I had on hand.Mix it up while the kabocha squash is still hot. The sugar will melt nicely. Reheat in the microwave.To freeze, double wrap in plastic wrap and a plastic bag etc. to prevent it from picking up any odors. Defrost in the microwave! Recipe by Blue poppy

My family loves soup. Simmered kabocha squash isn't too popular, but turn it into soup and it's gone in the twinkle of an eye. I make this recipe without hesitation whenever I have a lot of kabocha squash.If you put the piping hot onion soup in the food processor it may explode, so process in batches. If you like the soup to be really smooth, I recommend processing all the soup. Recipe by SCRUMPCIOUS

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

Vegetables are expensive! I bought affordable kabocha squash again, but my sons were tired of it, so I tried to use it up in a way that my daughter, who has just started on solid foods, could eat.Don't allow it to boil at all. The salt content in the miso will differ depending on your brand, so start with 1/2 teaspoon and add more if you like. Adults can crack over pepper on top to finish, adding a nice touch. For serving 2. Recipe by Necchan

I found the first kabocha squash of the season for sale, so I tried making this recipe.I baked the kabocha squash in an oven here, but you can also steam it in a steamer instead. Use whatever vegetables you like in the quinoa stuffing. Recipe by Maxerbear.

Since kabocha squash is served unpeeled as a simmered or deep-fried dish, I thought it should also be good as a soup. This potage is rich in beta-carotene and fiber since it's made with kabocha peel.-Adjust the amount of milk from 300 to 400 ml depending on the texture of the soup.-Remove any raised bumps or knots on the peel.-Unpeel completely if you are concerned about the color of the soup when serving to guests. For 4 servings. Recipe by Kichiri-monja

A whole kabocha squash was given to us as a gift. I made a kabocha squash potage because my husband requested it.This is a staple soup, and of course it's delicious.If you don't have a food processor or a blender, you can just use a strainer or a sieve. The sweetness and water content vary depending on the kabocha squash, so please adjust the amount of milk accordingly to make it to your preferred thickness. Using the full amount of heavy cream instead of the milk makes the soup thicker and richer. Recipe by yaburie

I received some cute, heart-shaped cast-iron casserole dishes, so I prepared kabocha squash au gratin. I tried combining a lot of the steps together since washing dishes is a pain!The cheese is a little hard to melt, so before putting it into the oven, you can microwave for about a minute.Add whatever extra fillings you like! Recipe by rira

This is the type of squash I grew up on. Here in Florida it's known as yellow crooked-necked squash. Since I was a very young boy I remember waiting and watching my mom make squash in so many ways. It was always heavily caramelized. Even burnt just a bit is delicious.