Kabocha squash isn’t just for the dinner table. The nutty sweetness is perfect for adding to baked goods, which also gives your treats a nutritional boost. The possibilities seem endless for what you could add kabocha to in a sweet treat. Whatever baked goodness you can add pumpkin to, try swapping it out for kabocha.
These whole wheat muffins are a great mix of baked good and good for you. By using whole wheat flour and unsweetened applesauce instead of white sugar, this muffin keeps the focus on whole foods and less processed ingredients. The squash and applesauce combination also make this muffin moist and indulgent.
If you want to jazz this simple muffin up, throw in some chopped nuts (maybe walnuts, after seeing this week’s Small Fact Friday) or dark chocolate chips.
This recipe only calls for 3/4 cups of kabocha, which can present itself as a fun opportunity. If you bought only a half of a squash, roast it, get the 3/4 cup you need, and then snack on the rest or use it as a side. If you bought a whole squash, you can roast half, and then use the other half for a completely different meal. I did the second approach, and you can see what I made with the second half next week. Let me know what you use the other half of your kabocha squash in the comments section or on Twitter.
Want more Kabocha dishes from this series? You can find them here:
Nutrition DL: Kabocha Squash
Stuffed Kabocha Squash with Sriracha Yogurt Dressing
Sweet & Smoky Mashed Kabocha