Ingredients:

  • 1 medium Kabocha Squash (approx. 750g / 1.6 lbs)
  • 1 tbsp Olive Oil (15 ml)
  • Pinch of Sea Salt
  • 225g Unsalted Butter, high-quality (8 oz / 2 sticks)
  • 200g Light Brown Sugar, packed (7 oz / 1 cup)
  • 50g Granulated Sugar (1.75 oz / ¼ cup)
  • 2 Large Eggs, cold
  • 240g Kabocha Puree, cooled (8.5 oz / 1 cup)
  • 1 tsp Vanilla Extract (5 ml)
  • 330g All-Purpose Flour (11.6 oz / 2 ¾ cups)
  • 1 tsp Baking Soda (5g)
  • ¾ tsp Fine Sea Salt (4g)
  • 1 ½ tsp Ground Cinnamon (7.5g)
  • ¾ tsp Ground Ginger (4g)
  • ½ tsp Freshly Grated Nutmeg (2.5g)
  • 50g Rolled Oats (Old-Fashioned), optional (1.75 oz / ½ cup)
  • For Optional Glaze:
  • 120g Icing (Confectioner's) Sugar, sifted (4.2 oz / 1 cup)
  • 1 tbsp Maple Syrup (15 ml)
  • 1-2 tbsp Milk (whole or skim) or Water (15-30 ml)

Instructions:

  1. Roast the Squash: Preheat the oven to 200°C (400°F). Halve the kabocha squash, scoop out the seeds. Rub the cut surfaces with olive oil and salt. Place cut-side down on a lined baking tray.
  2. Cook: Roast for 30–40 minutes, or until the flesh is fork-tender.
  3. Puree: Allow the squash to cool slightly. Scoop the flesh into a food processor and blend until perfectly smooth. Crucially, measure out 1 cup (240g) and let it cool completely to room temperature before use.
  4. Brown the Butter: Melt the 225g of butter in a small saucepan over medium heat. Continue cooking, stirring frequently, until the foam subsides and brown bits settle at the bottom and the aroma turns nutty (about 5-7 minutes). Immediately pour the hot butter and all the browned solids into the mixing bowl to halt cooking.
  5. Cream Sugars: Add both brown and granulated sugars to the slightly warm brown butter. Beat with the paddle attachment on medium speed for 2-3 minutes until creamy and sandy.
  6. Add Wet Ingredients: Beat in the cold eggs, one at a time, ensuring each is fully incorporated. Scrape down the bowl.
  7. Incorporate Puree: Mix in the cooled Kabocha Puree and vanilla extract on low speed until just combined.
  8. Combine Dry Ingredients: Whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg in a separate bowl.
  9. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture on the lowest speed until just incorporated. Do not overmix. A few streaks of flour are fine.
  10. Fold in Oats: Remove the bowl from the mixer and use a rubber spatula to fold in the rolled oats (if using).
  11. Chill: Cover the bowl tightly and refrigerate the dough for a minimum of 60 minutes, or up to 24 hours. This step is non-negotiable for texture.
  12. Preheat & Portion: Preheat the oven to 175°C (350°F). Line two baking sheets with parchment paper. Scoop the cold dough using a portion scoop (approximately 3 tablespoons each) and place them 2 inches apart.
  13. Bake: Bake one tray at a time for 12–14 minutes. The edges should be set and lightly golden brown, but the centres should still look slightly soft and puffed.
  14. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  15. Prepare Glaze (Optional): Whisk together the sifted icing sugar, maple syrup, and 1 tablespoon of milk/water until smooth. Add more liquid a teaspoon at a time until the glaze is thick but pourable.
  16. Glaze (Optional): Once the cookies are completely cool (room temperature), drizzle the glaze over the tops using a fork or spoon. Let the glaze set for 15 minutes before serving.