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

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 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

I wanted to make a dessert with kabocha squash.It's delicious when chilled in the refrigerator.You could pound it into a smooth paste or leave chunks for texture. Recipe by Fururu

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

This is a kabocha squash cake I learned about 10 years ago from a certain bistro chef. The sweets at his shop were all made through trial and error. I altered his recipe by reducing the sugar and adding rum and it's become one of my favorites. Definitely give this moist and smooth texture a try. This cake is delicious when cooled in the refrigerator as well.If there are a few lumps left over after smashing the squash, it's okay (but if you're worried about it, maybe try using a strainer). In Step 3, it'll be okay even if you mix it very well. However in Step 4 for the meringue you'll want to mix well, but don't crush the meringue. Since this is a very moist cake, when you're slicing it, I recommend using a knife for cutting bread. For 21 x 11 pound cake pan. Recipe by Yukiline

I wanted to make a Halloween-like kabocha squash sweet.Be sure to make a firm meringue.If you steam the kabocha squash, the nutrition in it will become nice and concentrated.The cake is very moist, and doesn't taste strongly of kabocha squash, so I recommend it for children who don't like kabocha squash too. For one 18 cm [7.1 in] diameter cake. Recipe by moka

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 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

When I used a tasty kabocha squash to make a cake, it was so delicious I would have bought it in a store, so I wrote out the recipe.☆Do not use watery kabocha squash. I don't use any flour so it is quite difficult to bake. Use a floury kabocha squash.☆If the kabocha squash dense and floury but not so sweet, add more sugar. Recipe by Toshichinno yome

Leftover kabocha squash became a delicious chiffon cake, which you could also serve as a part of a meal.Kabocha squash have different amounts of moisture. If you're using a relatively dry kabocha, the egg yolk mixture might become hard. Keep your eye on it and add some milk at Step 5 if necessary. I added about 1 tablespoon of milk this time. The whole kabocha squash paste turned out to be 100 g. I chopped up the skin and added it too! Recipe by Nobechan

I got kabocha squash at a good price, so I mashed up a lot of it and thought up this Halloween themed cake recipe. With the mashed kabocha squash , cream and lots of butter, these butter cakes are soft and airy yet moist.In order to mix the batter properly so that the cakes turn out light and soft, I used a handheld mixer! You can use a whisk instead - be sure to beat the batter properly. If If you don't have mini-kugelhopf molds, use mini pound cake molds or muffin tins (same baking time) or a large pound cake mold (360F/180C at 40 minutes).The icing should be pretty stiff! For 4 mini kugelhopf molds. Recipe by Toiroiro