Halloween Pumpkin-Shaped Kabocha Squash Sweets

• 400 grams Kabocha squash
• 1 Egg yolk
• 40 grams Sugar
• 30 grams Butter
• 5 drops Vanilla Extract
• 2 tbsp Heavy cream (You can also use coffee creamer)
• 1 Egg yolk for glazing
• 10 seeds Kabocha seeds
• 1 dash Chocolate

1. Peel the skin from the kabocha squash, cut into large bite-sized pieces, cover in plastic wrap, and microwave until soft.
2. Mash them while they are still hot.
3. Melt butter in a pot over a low heat, add the sugar, kabocha, and heavy cream, and stir it all together while heating.
4. While continuing to heat the mixture, mix it all together until it becomes one big ball.
5. Turn off the heat, add the egg yolk, vanilla extract, and mix.
6. Divide into 10 balls and place into aluminum cupcake cups.
7. Tip: Lightly coating your hands with vegetable oil (not listed) and rolling into balls will yield nice results!
8. Brush with the egg yolk glaze.
9. Lightly bake in a toaster oven.
10. They are good to go after they turn a light golden brown!
11. Stick the seeds on top, and draw the faces on the pumpkin with melted chocolate using the back of a toothpick.
12. The chocolate will melt easily if you heat it up for a bit in the microwave.
13. They are done once the chocolate hardens.
14. They look cute even if you take them out of the aluminum cupcake cups!

squash, egg yolk, sugar, butter, vanilla, heavy cream, egg yolk, seeds, chocolate

Taken from cookpad.com/us/recipes/146305-halloween-pumpkin-shaped-kabocha-squash-sweets (may not work)