These tender muffins are packed with Kabocha puree and warm spices, then finished with a crunchy pecan crumble. Great for breakfast, lunch boxes or coffee breaks.

A simple glaze of miso, maple and butter turns roasted Kabocha deeply caramelized, sweet and savory. It is an easy side dish that tastes like it came from a restaurant.

Kabocha melts into this risotto as it cooks, turning it golden and creamy without much cream at all. A bowl of comfort for cool fall nights.

Kabocha puree makes pancakes extra fluffy and tender with a warm, sweet flavor. Top them with maple syrup and toasted walnuts for a perfect fall breakfast.

Roasted Kabocha blends into chickpeas and tahini for a silky, golden hummus that is a little sweet and a little savory. Perfect with pita, crackers or fresh vegetables.

Roasted Kabocha cubes turn a simple kale salad into a hearty meal. A sweet and tangy maple dressing ties it all together.

A whole roasted Kabocha makes a natural serving bowl. Filled with wild rice, sausage, apple and cranberries, it is a centerpiece dish for fall dinners and holidays.

Many bakers swear Kabocha makes a better pie than pumpkin. It is sweeter, less watery and bakes into a silky, deep orange custard.

Kabocha holds its shape in a simmering sauce and turns silky and sweet, which makes it perfect for curry. This one pot dinner comes together in about 40 minutes.