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 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

Since I love kabocha squash so much, I made fluffy and sweet kabocha bread!!Everyone loves this soft and sweet bread!! Use Bocchan Kabocha (mini-sized, sweet Japanese kabocha squash) for an even sweeter bread!The amount of liquid depends on the type of Kabocha squash. You can adjust it by reducing the amount of milk to 10 ml if the squash is very moist.Even though the squash might seem hard originally, it will gradually soften up and its juices will come out. Bocchan Kabocha (smaller, sweeter type of squash) would make this bread sweeter and give it a nicer color. Recipe by mzhroom

To make this big pumpkin-shaped Halloween bread, I borrowed a tip from a butter roll recipe that used cone-shaped rolls, and used kabocha squash in the dough.Adjust the liquid content in the dough depending on the water content in the steamed kabocha. If the kabocha has too much water, microwave it before adding it to the cream. Recipe by Osshosan

I always have leftover kabocha squash paste after making kabocha squash bread. So I wondered what would happen if I folded it inside the dough, and somehow I came up with this kabocha squash sheet.This sheet doesn't stretch out like a normal sheet. Also, in order to enjoy the taste and color of the kabocha squash, folding it 2 to 3 times is just about right I think.The rising times given for the dough are approximate. Wait patiently until the dough has risen properly. Recipe by Chibato

I came up with this charming bread for Halloween.Since this recipe uses hot-water-kneaded dough, it takes only 90 minutes to make, with little kneading, and only 1 proof. Make them for parties or as a gift. To make them black use black cocoa powder.To make the kabocha filling simpler, just mash up stewed kabocha. Recipe by Chisapu-

I tried to see how much kabocha could be added to the dough and I settled on this quantity.As this bread has a large amount of kabocha it will collapse after baking if it's not thoroughly baked. It's better to make slashes on top of the dough before baking, just in case.You can cook the kabocha in a microwave but in that case your crust will be rough. For 1 loaf. Recipe by La Land

I made this because I wanted to eat a bread that was rich in kabocha flavor and color. For those who want a sliced bread version, please refer to (raisin bread with 50% kabocha squash): https://cookpad.wasmer.app/en/recipes/150599-raisin-bread-with-50-kabocha-squashA popular variation is to substitute cheese for the raisins.Try shaping the dough with your child.This dough is easy to handle so kids can participate too! Recipe by pizzacrust.(I use a 19 x 19 cm square pan)

I made Funasshii shaped onigiri, so I was wondering if I could make Funasshii shaped buns too.Depending on the moisture content of the kabocha squash paste, the dough might become too wet when adding it in, making it hard to handle. In this case, dust the dough with flour and bring it together.I use my oven's bread proofing setting (about 30 minutes at 35°C). For 3 buns (each about 13 cm [5.1 in] diameter). Recipe by Marrietty

I made this because I wanted to eat a bread that was rich in kabocha flavor and color. For those who want a sliced bread version, please refer to https://cookpad.wasmer.app/en/recipes/150599-raisin-bread-with-50-kabocha-squash (raisin bread with 50% kabocha squash).A popular variation is to substitute cheese for the raisins.Try shaping the dough with your child.This dough is easy to handle so kids can participate too! (Uses one pan, 19 x 19 cm in size.) Recipe by pizzacrust.

If you are using unsalted butter, then the same amount plus 0.1% will be sufficient.Please soften in the microwave if you are using uncooked pumpkin. I like boiled pumpkin so I often make it. I always have leftovers, so I decided to make bread. It doesn't bother me even if it is really rich (you wouldn't really know its pumpkin unless I told you). This is pumpkin-colored, but it doesn't taste much like pumpkin. Please enjoy the fluffy and soft texture of the bread.I think it's okay for the amount of pumpkin squash to vary a bit. Use warm and soft pumpkin squash ). The amount of milk I used was enough for me, but please adjust the amount according to the softness of the pumpkin squash. (The dough will soften if you add in margarine, so please keep that in mind and adjust the amount before adding in the margarine). My favorite way of making newspaper molds is listed in detail in Pekuchin's "Castella", so please refer to it. Recipe by SALASA

My friend taught me this recipe.You can either use your oven's proving function for the second rising or prove it at room temperature (around 30℃) for 30 minutes. Recipe by Yuuyuu0221