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”). Kabocha squash muffins? 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 the kabocha squash muffins are made!
If you don’t have your kabocha puree yet, take a kabocha half, seeds removed, and slice it into 1 inch thick slices. Place the slices on a microwave safe plate, cover with plastic wrap, and microwave for 3 minutes. Check with fork to test if it’s fully soft. If it isn’t easy to pierce it with a fork, microwave for another couple of minutes. Remove from microwave, use a spoon to get rid of the peel, and either mash it up until smooth, or push through a sieve.
Preheat oven to 350 degrees F. In a large mixing bowl, using a whisk, cream the butter. Add the oil, mix until thoroughly combined, and then stir in the sugar and vanilla until fully combined.
Stir in the eggs one at a time, mixing well after each addition. Add the flour and baking powder and, using a rubber spatula, stir until just combined (do not over stir!). Add the kabocha puree and fold in until combined, and dry spots are gone.
Line a cupcake tin with 12 cupcake liners, and divide the batter among them. Bake in the oven for about 18-20 minutes, or until a toothpick comes out clean.
Allow to cool for a couple of minutes, and then transfer to a wire rack to cool completely.