Kabocha Pumpkin Squares



  • 2 pounds kabocha squash
  • Olive oil
  • 1/2 cup butter
  • 1 cup brown sugar, firmly packed
  • 1 egg
  • 1 1/2 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon each ginger, allspice, baking soda
  • 1/2 cup raisins
  • 1/2 cup walnuts, optional


Place squash stem side up on large cutting board, cut in half from top to bottom (use sharp knife) and remove seeds by scraping walls with a spoon. Coat both insides with olive oil and place flesh side up in a 375 degree oven for about 45 minutes, or until squash is fork tender. Remove from heat and allow squash to cool long enough to be handled. Scrap out flesh and measure out just over 1 firmly packed cup. In food processor or blender, puree until smooth. Measure out 1/2 cup of puree and place in mixing bowl. Cream together butter and sugar with electric mixer. Add egg and squash. Beat well. Combine flour with the spices and baking soda. Add to creamed mixture. Add raisins. Mix. Spread evenly in greased 11-by-16-inch glass baking pan. Bake for about 16-18 minutes at 350 degrees. Spread with glaze straight from oven so glaze melts. Cook’s note: You really have to spread the batter in the pan because it is pretty thin, but it does rise enough when cooked. Yield: about 16 squares

Orange glaze

  • 1 cup powdered sugar
  • 1 tablespoon orange juice

Mix on high with electric mixer.

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