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1
Remove the seeds, cut half of the kabocha squash (about 100g) into cubes, place into a microwave-safe bowl, cover with plastic wrap, and microwave.
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2
Cook at 500W for 1.5-2 minutes.
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3
Cut the remaining half into 3cm pieces, and microwave just like the kabocha from Step 1.
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4
Microwave at 500W for 4 minutes.
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5
They are done once you can pierce them through with a toothpick.
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6
Remove the rind, and mash into a paste.
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7
Tip: It is hot, so be careful.
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8
Line a pan with parchment paper (You can also use copy machine paper.)
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9
Preheat the oven to 340F/170C.
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10
Once the kabocha has cooled, add the butter and salt to a bowl and whisk with an egg beater until smooth.
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11
Add in the sugar in 3 batches.
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12
After completely mixing in the sugar, whip the mixture until it turns completely white.
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13
Add in the mashed kabocha and mix.
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14
Whisk the eggs and add the vanilla oil.
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15
Add the eggs, one tablespoonful at a time, to the mixture from step 5, mixing well.
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16
Tip: Add in the next spoonful of egg after mixing well enough that the mixture looks like it did before the previous egg was added.
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17
Sift the flour and baking powder into the bowl.
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18
Mix it together with a rubber spatula, using short, light strokes as if you're cutting the mixture.
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19
Stop after you are no longer able to see the flour.
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20
Add the kabocha squash from Step 1 that was cut into cubes.
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21
Gently fold it in so as not to smash the kabocha.
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22
Make sure not to over-mix.
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23
Pour it into the pan.
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24
Top with kabocha squash seeds to taste.
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25
Bake in an oven preheated to 170C for 45-50 minutes.
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26
After cooking for 15 minutes, make a cut down the center of the loaf.
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27
Once it has all plumped up and the opening in the middle springs back up when lightly pressed on, it is done.
