Kabocha squash muffins are sweet with a hint of savory. The flavor profile and the recipe are simple. Kids can help make these, and you can feel good about letting them eat it!
My last post, kabocha squash soup, uses about half of a kabocha, so I was left with the other half to make something fun with. I considered pie, a tart, cheesecake, but I’m going to be honest, I’ve been pretty burned out and tired lately. Making a crust felt like wayyyy too much work.
What’s easy to make? Maybe I can get my kids involved, since they love helping me in the kitchen (who am I kidding, having the kids help means the recipe is no longer “easy”). I decided it would be a fun afternoon activity for us.
The ingredients list is really simple… the hardest part is cutting into the hard kabocha! I cut my kabocha half into strips, microwaved them, and cut the peel away with a spoon. I also used some vanilla paste that Rodelle sent me to try out. I’ve been putting it in everything lately.
The flavor profile is a little sweet but not too sweet, and kind of reminds me of sweet corn bread. You know how it has that sweet flavor, but with a hint of savory? So good! Check out the video and recipe below to see how it’s made!