When it comes to making pumpkin desserts, I love the slightly more starchy quality and super bright orange color of kabocha squash. Roasted alongside sugar pumpkins for your next Thanksgiving pie, I think you’ll agree.
After extensive testing, I now use a 50/50 blend of freshly roasted sugar pumpkin and kabocha squash puree in my recipes—it has a thicker consistency and a much more intense flavor. Simply swap it in for the fresh or canned pumpkin puree called for in any of your favorite fall recipes, or give my pound cake a try!
Pumpkin Pound Cake with a Maple-Pecan Glaze
Makes 12-16 servings
- 3 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 2 sticks unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 5 large eggs
- 2 cups Roasted Sugar Pumpkin and Kabocha Squash Puree**
- 2 teaspoons vanilla extract
- Position a rack in the center of the oven and preheat to 325°F. Lightly coat a 12-cup bundt cake pan with non-stick cooking spray. Sift the flour, baking powder, soda, salt, and spices and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and dark brown sugar until light and fluffy. Slowly add the eggs, pumpkin puree, and vanilla extract and mix until combined. Slowly add the sifted dry ingredients and mix until just smooth. Evenly spoon the batter into the prepared Bundt pan and bake for 55 to 60 minutes, or until a wooden toothpick or cake tester comes out clean when inserted in center.
- Cool for 15 minutes in the pan on a rack; invert onto a cooling rack and let cool until room temperature. Glaze with the Maple-Pecan Glaze just before serving.
Roasted Sugar Pumpkin and Kabocha Squash Puree
Makes about 8 cups
- 1 4-pound sugar pumpkin
- 1 4-pound kabocha squash
- Position a rack in the center of the oven and preheat to 350°F.
- Cut pumpkin and squash into eighths. Place in large baking dish, fill with about 1/4-inch of water, and cover with foil. Roast for about 1 hour to 1 hour and 15 minutes, or until flesh is fork tender. Remove foil and continue to bake until just caramelized, 15 to 30 minutes.
- Remove from oven and once cooled enough to handle, use a large spoon to scrape flesh from skin. Puree the pumpkin and squash flesh in a food processor until smooth. Let cool to room temperature before refrigerating or using.
Makes about 1 1/2 cups
- 4 tablespoons unsalted butter
- 1/4 cup maple syrup
- 2 tablespoons heavy cream
- 1/2 cup confectioners’ sugar, sifted
- 1/4 teaspoon fine sea salt
- 1/4 to 1/2 cup pecans, finely chopped
- In a small saucepan, bring the butter, maple syrup, and cream to a boil and let cook for 2 minutes.
- Remove from heat and slowly whisk in the confectioner’s sugar and salt into the hot mixture until smooth.
- Let cool for about 15 to 20 minutes, until slightly thickened. Stir in the pecans, and pour over the cooled cake.