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1
Chop the kabocha squash into bite-sizes, then remove the seeds, pith, and skin.
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2
Layer a microwave-safe dish with a paper towel.
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3
Place the kabocha onto the paper towel, then microwave.
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4
(Use the setting for root vegetables, if available.)
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5
Take them out once they are tender enough for skewer to be easily inserted.
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6
Mash the kabocha with a mortar and pestle until smooth.
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7
If you prefer a creamy texture, pass it through a strainer to make a puree.
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8
Melt butter in a pan, add the mashed kabocha, then, adding a little milk at a time to dilute, stir with a wooden spatula, taking care not to burn it.
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9
When the batter reaches an even consistency that smoothly slides off of the spatula, add sugar a little at a time.
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10
Add cinnamon to taste, then remove from heat.
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11
Slice the banana.
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12
Pour 1/2 of the batter from Step 3 into a casserole dish, layer with banana slices, then pour the rest of the batter on top, covering the banana entirely.
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13
Smooth out the surface, then sprinkle cinnamon.
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14
Bake for about 10 minutes at 390F/200C.
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15
When the surface browns to a nice finish, it's finished baking.
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16
Allow it to cool down, then chill it in the refrigerator.
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17
Scoop onto individual dishes with a spoon.
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18
Whip heavy cream and a little sugar to a thin yoghurt-like consistency, then add a dollop on top of each serving.
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19
Bon appetit!
