Maple Kabocha Squares

Maple Kabocha Crumble Squares

This past week I roasted a Kabocha squash...

Photo courtesy of Real Simple

Photo courtesy of Real Simple

Almost all squash is great for baking, not just pumpkin. I've used patty pan, butternut, zucchini and now kabocha in my recipes and none of which have disappointed.

The thing about using some varieties of squash in baking is that you need to roast them first. A simple task, but one that requires a little extra time. However, totally worth it.

To roast the squash, simply stab it around the circumference with a knife. This allows the heat the penetrate easier and cook faster. Put squash on a baking sheet lined with parchment paper and bake at 400 for 40-45 minutes. That's it.

Remove from oven, let cool, then cut in half and scoop out the seeds. Remove skin and throw in your blender or food processor and blend into a puree.

This week, I have use this kabocha puree to make:

All the recipes were amazing... no one knew and everything was eaten... or frozen.

Then these happened.

Oh the goodness...

Maple Kabocha Crumble Squares


Crust and Topping

  • 1 cup Namaste Perfect Flour Blend
  • 1 cup gluten free rolled oats
  • 1 cup coconut oil, room temperature
  • 1/3 cup pure maple syrup
  • 2 tbsp nut or seed butter
  • 1 tsp true cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt


  • 1 cup kabocha puree (butternut, pumpkin or acorn squash would all work)
  • 1/2 cup full fat canned coconut milk
  • 1/4 cup pure maple syrup
  • 2 tbsp nut or seed butter
  • 2 tbsp tapioca starch
  • 1 tsp true cinnamon
  • 1/4 tsp sea salt
Maple Kabocha Squares


  1. Preheat oven to 350 and line a 8x8 baking dish with parchment paper.
  2. In a large bowl, combine the crust/topping ingredients. Mix well, making sure that everything is well distributed. Use hands to mix if needed.
  3. Take 1 cup of the crust/topping mixture and place to the side as this will be used for the topping of the squares. Take the remaining mixture and place in the bottom of the baking dish. Press down with your fingers and try to make layer as even as possible. Bake for 10 minutes.
  4. While crust is baking, make the filling. Place all ingredients of the filling into a high powered blender and blend until smooth and creamy.
  5. Once crust is down, remove from oven and pour filing on top. Spread out evenly. Then take the remaining crust mixture and crumble it on top of the filling, again spreading it out evenly.
  6. Bake for 35 minutes. Let cool before cutting, allowing the filling to set. If you don't care, dig in!
Maple Kabocha Squares

The perfect dessert, just in time for Thanksgiving!

Much love,

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