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I used Ebisu variety kabocha squash.
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Use a kabocha squash which has a clear delineation between the skin and the flesh, and has plump, moist seeds!
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Take the seeds out of the kabocha squash, peel and cut into bite-sized pieces.
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Steam until a bamboo skewer goes through easily.
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You can microwave or cook in a pressure cooker instead.
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Put the kabocha squash in a bowl while it's still hot and add the ingredients.
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Mash it up with a fork or a potato masher, and mix well.
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Add cinnamon to taste.
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Adjust the consistency of the kabocha squash with milk.
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It will become a bit stiffer when cool.
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Aim for the consistency of thick custard cream.
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Pass the puree through a sieve.
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When you mash the kabocha squash, a few lumps can remain since it will smooth out when sieved.
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To freeze, divide into 100 g portions and wrap with plastic wrap.
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Put the wrapped portions in thick plastic or ziploc bags, and freeze.
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I kept the puree fat free so that I could use it in a kabocha squash chiffon cake.
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If you are going to use it as a filling for buns etc., warm it up in the microwave and stir in some butter.
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I use this paste for kabocha squash chiffon cake, kabocha squash Mont Blanc cakes, kabocha squash pie, kabocha squash bread, and buns stuffed with kabocha squash cream.
