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1
Bring the frozen puff pastry to room temperature, lightly stretch it out, and spread it out into the mold.
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2
Thinly slice the kabocha and onions, and cut the bacon into 5 cm pieces.
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3
Set aside four 1 x 3 cm pieces of the kabocha squash skin for decoration.
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4
Heat oil in a pan, saute the ingredients from step 2, and season with salt and pepper.
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5
Place all of the ingredients into a bowl, and mix (You can use 1 slice of meltable cheese of you do not have pizza cheese).
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6
Cut the carrots into 5cm circles, and boil.
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7
Cut out blackened parts as shown in the photo to cut the carrots into pumpkin shapes.
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8
Carve the mouths out with the tip of a straw, fold the straw into thirds, and carve out the eyes and mouth.
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9
Lightly heat the kabocha skin you set aside in Step 2 in the microwave for a little less than a minute, and use a knife to cut out the light blue portions as shown in the photo above to make 4 bats.
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10
Add the ingredients from Step 3 into the mold, and coat with the egg mixture from Step 4.
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11
Alternate the pumpkin and bats.
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12
Bake in an oven preheated to 360F/180C for 30 minutes, take it out of the oven, and it is done!
