Kabocha Squash Bars

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These warmly-spiced kabocha squash bars are grain-free, refined sugar-free, and dairy-free. Simple to prepare, this easy dessert is a marvelous celebration of winter squash season.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: dessert recipe, fall desserts, holiday dessert, holiday dessert bars, kabocha squash, kabocha squash bars, winter squash

Servings: Bars

Calories: 428kcal

Author: Julia Mueller

Equipment

Ingredients

Pie Crust:

2 cups finely ground almond flour
2 Tbsp pure maple syrup
3 Tbsp melted coconut oil or 4 Tbsp melted butter
1 large egg beaten
½ tsp sea salt

Kabocha Squash Filling:

2 cups cooked kabocha squash
½ cup full-fat canned coconut milk
½ cup pure maple syrup
2 large eggs
2 tsp pure vanilla extract
2 tsp pumpkin pie spice
½ tsp sea salt

Instructions

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.

Nutrition