This pumpkin bagel recipe is so satisfying and super easy! The sweet and savory richness of the kabocha paired with the texture of a warm bagel can’t be beat!
I made this pumpkin bagel with kabocha, but for the sake of sticking to the inspiration behind this recipe, I will be calling it “pumpkin bagel” throughout this post. This recipe is so simple, I don’t really even consider it a recipe. The pumpkin spread is so delicious and easy to make.
INGREDIENTS (+ SUBSTITUTIONS)
This is a basic list and explanation of the key ingredients. For full list and measurements, please scroll down to the recipe below!
- ☆ Bagel
- Store bought is OK! I used store bought because it’s convenient, but if you’d like to make your own, even better!
- ☆ Kabocha squash
- Kabocha, also called Japanese pumpkin, is used as the pumpkin for this pumpkin bagel. You can use any kind of pumpkin you like. Additionally, if you have frozen kabocha or pumpkin, that works as well. It should range about 150-250g in weight.
- ☆ Milk
- This is to help the pumpkin spread become smoother and creamier. Because each pumpkin is different, the amount of milk you will need varies. This also means that you can substitute for any milk of your choice or use water to loosen the mashed pumpkin. You may also omit this altogether.
TIPS FOR MAKING PUMPKIN BAGEL
- ☆ In the recipe below I explain how to cook the pumpkin in the microwave. Instead of cooking it in the microwave, you can also cook the pumpkin in a steamer basket until fork tender.
MORE PUMPKIN/KABOCHA RECIPES! ♡
If you recreate this Pumpkin Bagel recipe, please let me know by tagging me or leaving a comment on Instagram @maruryouri or TikTok @atsuryouri. I’d love to see your creations and hear your feedback!
Pumpkin Bagel
Ingredients
- 1 bagel store bought is OK!
- ¼ kabocha squash
- a pinch of salt
- a pinch of pepper
- 1-3 tablespoons of milk
Instructions
- Scoop out the seeds from the kabocha squash and cut it into cubes about an inch in size.
- In a microwave safe bowl, microwave the cubes for 3 minutes, then carefully cut the skin off of the cubes. (Microwaving before cutting will make it easier to remove the skin, but if you like you can cut the skin off before microwaving.) Leave the skin on a few pieces and set them aside to put on top of the mixture later.
- Return the peeled cubes to the bowl and add a pinch of salt and pepper. Mash the squash until smooth, adding milk as necessary to help with the overall texture and moisture. Depending on your squash, you may need more milk or no milk at all, so add while monitoring the condition.
- Prepare your bagel and warm it if you’d like. Simply scoop the squash mixture onto the bagel and spread it evenly and top with the pieces set aside before and the pumpkin bagel is done! 完成です！