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1
Cut the kabocha squash into small chunks and soften either by boiling or popping them in the microwave.
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2
Add all of the ingredients except for the toppings and grated cheese into the bread machine and let the machine do the work until the first rising.
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3
Once risen, take out of the bread machine, roll into a ball and leave to rest for 15 minutes.
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4
Roll the dough into a 18 x 30 cm rectangle and spread 1 tablespoon of grated cheese around the center.
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5
Fold into 3 layers and roll out to the original size.
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6
Turn the dough 90, spread another tablespoon of grated cheese in the middle, fold into 3 layers again and roll out once more.
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7
Repeat steps 4 & 5 once more.
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8
Don't worry if the dough tears a little here, it's not filled with butter.
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9
Roll the dough out to 18 x 30 cm again and cut into 8 triangles as shown in the photo.
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10
Make a 1cm cut in the middle of the triangle and whilst stretching the tips of pastry a little, curl them away from you as shown in the photo.
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11
Now roll it into a croissant shape.
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12
Spray with water and wrap to prevent drying out.
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13
Leave to rise until double in size.
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14
Brush over the glaze and top with what you like.
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15
Bake in an oven preheated to 200C for 13 - 14 minutes.
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16
Roll up the left over croissant dough and bake these too!
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17
These croissants are unsweetened so they make great sandwiches as well.
