My Kabocha Squash Paste

Directions

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