Halloween Pumpkin-Shaped Kabocha Squash Sweets

1. 1

   Peel the skin from the kabocha squash, cut into large bite-sized pieces, cover in plastic wrap, and microwave until soft.

2. 2

   Mash them while they are still hot.

3. 3

   Melt butter in a pot over a low heat, add the sugar, kabocha, and heavy cream, and stir it all together while heating.

4. 4

   While continuing to heat the mixture, mix it all together until it becomes one big ball.

5. 5

   Turn off the heat, add the egg yolk, vanilla extract, and mix.

6. 6

   Divide into 10 balls and place into aluminum cupcake cups.

7. 7

   Tip: Lightly coating your hands with vegetable oil (not listed) and rolling into balls will yield nice results!

8. 8

   Brush with the egg yolk glaze.

9. 9

   Lightly bake in a toaster oven.

10. 10

    They are good to go after they turn a light golden brown!

11. 11

    Stick the seeds on top, and draw the faces on the pumpkin with melted chocolate using the back of a toothpick.

12. 12

    The chocolate will melt easily if you heat it up for a bit in the microwave.

13. 13

    They are done once the chocolate hardens.

14. 14

    They look cute even if you take them out of the aluminum cupcake cups!

* Per serving · 4 servings · Values may vary.

No additional tips available.