My Kabocha Squash Paste

• 300 grams peeled Kabocha squash (kuri kabocha squash if possible)
• 20 to 50 grams Sugar
• 20 grams Butter or margarine (unsalted)
• 20 grams Honey
• 2 to 3 shakes, optional Cinnamon powder
• 1 tsp Milk

1. I used Ebisu variety kabocha squash.
2. Use a kabocha squash which has a clear delineation between the skin and the flesh, and has plump, moist seeds!
3. Take the seeds out of the kabocha squash, peel and cut into bite-sized pieces.
4. Steam until a bamboo skewer goes through easily.
5. You can microwave or cook in a pressure cooker instead.
6. Put the kabocha squash in a bowl while it's still hot and add the ingredients.
7. Mash it up with a fork or a potato masher, and mix well.
8. Add cinnamon to taste.
9. Adjust the consistency of the kabocha squash with milk.
10. It will become a bit stiffer when cool.
11. Aim for the consistency of thick custard cream.
12. Pass the puree through a sieve.
13. When you mash the kabocha squash, a few lumps can remain since it will smooth out when sieved.
14. To freeze, divide into 100 g portions and wrap with plastic wrap.
15. Put the wrapped portions in thick plastic or ziploc bags, and freeze.
16. I kept the puree fat free so that I could use it in a kabocha squash chiffon cake.
17. If you are going to use it as a filling for buns etc., warm it up in the microwave and stir in some butter.
18. I use this paste for kabocha squash chiffon cake, kabocha squash Mont Blanc cakes, kabocha squash pie, kabocha squash bread, and buns stuffed with kabocha squash cream.

sugar, butter, honey, cinnamon powder, milk

Taken from cookpad.com/us/recipes/143768-my-kabocha-squash-paste (may not work)