Kabocha Squash Seasoned with Sesame and Kinako

• 1/8 head Kabocha squash
• 400 ml Water
• 1 tbsp Ground sesame seeds
• 1 tbsp Kinako
• 1 to 2 teaspoons Sugar
• 1 Salt
• 1 Cinnamon (optional)

1. Boil diced kabocha squash in water on low heat.
2. Add the ingredients and blend.
3. Using a bamboo skewer, check the kabocha.
4. When it goes through completely, drain the water.
5. Add the kabocha to mixed ingredients and evenly coat the kabocha in sesame-kinako.
6. Finish with a touch of cinnamon if you prefer.

water, ground sesame seeds, kinako, sugar, salt, cinnamon

Taken from cookpad.com/us/recipes/152503-kabocha-squash-seasoned-with-sesame-and-kinako (may not work)