Almond Flour Kabocha Squash Bars

These Kabocha Squash Bars are a fabulous celebration of the most underrated winter squash, and they are grain-free, refined sugar-free, and dairy-free! Kabocha squash, also known as Japanese pumpkin, looks like a green pumpkin with patches of orange, velvety flesh, and very thick outer skin.

If you have some leftover roasted kabocha squash, or are looking for a fun way to change up your pumpkin pie routine, these kabocha squash bars are the perfect fall treat.

They feature a buttery shortbread crust and a silky smooth kabocha squash filling which gives them a very similar taste and texture to classic pumpkin pie.

The best part? They are made with all wholesome ingredients and are gluten-free, dairy-free, and refined sugar-free. The perfect dessert for those who have dietary restrictions or preferences.

They are inspired by my Pumpkin Pie Bars, which have been a reader favorite for years.

Let’s discuss the simple ingredients for these tasty kabocha bars.

Ingredients for Kabocha Squash Bars:

Kabocha Squash Filling: 

Fresh Kabocha Squash: We roast one whole squash to serve as the pie filling for these delicious bars. They have sweet flavor, creamy texture, and bright orange flesh.

Most kabocha squashes contain much more flesh than we need, so a small kabocha squash will do. A medium or large squash will yield leftovers, which can be used in other kabocha squash recipes, such as my Kabocha Squash Cake or my Kabocha Squash Mash. 

Milk of Choice: For the richest flavor, use full-fat canned coconut milk or heavy cream. Nevertheless, oat milk, almond milk, cashew milk, and regular whole milk works great too.

Pure Maple Syrup: The sweetener here.

Large Eggs: Eggs create a fluffy texture and also ensure the pie filling ingredients set up.

Pumpkin Pie Spice: Warm spices give these bars a true fall essence. Pumpkin spice is a combination of ground cinnamon, nutmeg, ground ginger, and allspice. 

Pure Vanilla Extract: A splash of vanilla adds warm luxurious flavor.

Sea Salt: A flavor enhancer.

Pie Crust Ingredients:

Almond Flour: In place of using all-purpose flour, the base of the bars is almond flour. 

Egg: An egg helps bind the crust ingredients together to result in a lovely texture.

Coconut Oil or Butter: A little melted coconut oil or butter adds richness to the crust and serves as the liquid to bind the flour.

Pure Maple Syrup: The sweetener!

Sea Salt: A pinch of salt enhances the flavor.

Recipe Customizations:

• Make my Coconut Flour Pie Crust for a coconut flour version.
• If you prefer using gluten-free all-purpose flour for the crust, make the crust from my Blueberry Crumb Bars. 
• Replace the kabocha squash with mashed butternut squash, pumpkin, sweet potatoes, or acorn squash to mix up the winter squash variety.
• ​Swap the pure maple syrup for brown sugar and add 1/4 cup of additional milk to offset the loss of liquid.

Now that we’ve discussed the basic ingredients for these tasty kabocha squash bars, let’s bake them.

How to Make Kabocha Squash Bars:

Roast the Kabocha Squash:

Follow my instructions for roasted kabocha squash. Perform this step far enough in advance that that squash has enough time to cool to room temperature or lower. I like making it a few days in advance and refrigerating the mashed kabocha squash in an airtight container.

Once cooled, mash the kabocha squash flesh (discarding the skin) and measure out 2 cups worth to reserve for these bars. 

Prepare the Crust:

Preheat the oven to 350 degrees Fahrenheit and line a 8-inch square baking pan with parchment paper.

Mix all of the ingredients for the almond flour crust in a mixing bowl until well combined.

Press the crust mixture into an even layer in the bottom of the prepared baking dish. Poke the crust with a fork several times.

Bake on the center rack of the preheated oven for 15 minutes, or until the edges are slightly golden brown.

Make the Bars:

While the crust is baking, prepare the kabocha squash pie filling.

Transfer all of the ingredients for the kabocha squash filling to a blender and blend until smooth. Note: you can also use a mixing bowl and an electric hand mixer to mix the ingredients.

Pour the kabocha squash filling into the prepared pie crust and cover the baking pan with aluminum foil.

Bake on the center rack for 45-55 minutes, or until the center appears mostly set up but still has a slight jiggle.

Let the bars cool on a wire rack for 20 minutes, then refrigerate until completely chilled.

Pull up on the parchment paper to release the full batch of bars and transfer to a cutting board. Use a sharp knife to cut individual bars.

Serve as is, or with a scoop of ice cream or fresh homemade whipped cream.

Storage Options:

1. Refrigerator: Use the same foil you used to bake the bars to cover the pan and refrigerate for up to 3 days. Or, transfer bars to an airtight container and refrigerate for 1 week.
2. Freezer: Freeze in a freezer bag for up to 3 months.
3. For Serving: The bars will keep at room temperature for several hours, but will become very soft, just like regular pumpkin pie. For this reason, I prefer serving the bars chilled.

Make these easy dreamy bars for your Thanksgiving feast, and enjoy them throughout the holiday season. The next time you have leftover roasted squash, enjoy this unique twist on pumpkin pie!

If you’re looking for more holiday desserts, try these out.

More Holiday Dessert Recipes:

• Gluten-Free Apple Cobbler  
• Healthy Pumpkin Pie  
• Paleo Pecan Pie Bars  
• Silky Sweet Potato Pie  
• Healthy Apple Crisp  

For your newest favorite Thanksgiving dessert!

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