Towards the end of my previous entry, I expressed my love outrightly for Kabocha. I adore its sweet, chestnut flavour and I usually roast it to have as part of my meals, or to throw on top of salads. I know that kabocha, like most winter squash, keeps well as long as its stored in the right environment. However, being a couple, it means that buying a whole squash isn’t the most ideal thing to do because it’d mean having to probably eat it all day every day for a week. I’d love to, but we all know that variety is the spice of life!

So just before Flo and I flew off for our Yangon weekend, I decided not to let my wedge of kabocha sit by its lonesome while we were away. Since I was roasting some for dinner the day before anyway, I roasted the extra wedge, let it cool overnight, and then made it into puree.


Initially, I planned on using vanilla to highlight the beautiful, caramel flavour of the squash. Subsequently, I couldn’t help but add in a touch of cinnamon for the festive flavour. Ok, so it’s not really Christmas time but who says we have to wait till Christmas to indulge in holiday bakes eh?


Brown Butter Kabocha Blondies (8×8″ Square)

360g Kabocha Puree (approx 1.5 cups)
60g Butter, browned and cooled
2 Eggs
95g Brown Sugar
1 tsp Cinnamon Powder
Vanilla Extract
150g Plain Flour
1 tsp Baking Powder
25g Cranberries
10g pumpkin Seeds

  1. Preheat oven to 170deg C and line an 8×8″ square baking tin.
  2. Whisk together eggs, sugar and cinnamon.
  3. Add brown butter, pumpkin puree and vanilla. Whisk to combine.
  4. Add flour and baking powder. Mix until just incorporated.
  5. Fold in cranberries.
  6. Pour batter into lined baking tin and use spatula to even it out. Sprinkle pumpkin seeds on top and press them gently into the batter so they stick after baking.
  7. Bake for 18-20min. Allow to cool before cutting into 12-16 pieces.


The kabocha itself lent a good amount of sweetness so I didn’t have to add much brown sugar into the batter. Depending on how sweet your squash is, you may want to adjust the amount of sugar added in accordingly. Also, the addition of dried cranberries also gave these blondies small bursts of fruitiness which I enjoyed. I also scattered some pumpkin seeds on top before baking, which turned out to not just give a bit more textural crunch and nuttiness (seediness?) to the blondie, but also provided a nice green colour contrast to the orange.

These veer towards being more cake-like than dense and fudgy which is how I usually like my blondies and brownies. But hey! Kabocha is love and if they’re in these blondies, then these blondies are l-l-l-love too!!!

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