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1
Cut the kabocha squash into fairly large pieces and microwave for 7 minutes.
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2
Throw away any liquid that comes out.
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3
Mashi the kabocha while it's piping hot.
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4
While it's still hot, mix in the sugar and butter.
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5
You can strain it if you want.
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6
It's hard work, but the texture will be smooth.
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7
It's still delicious, even if you don't.
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8
Add egg yolk, heavy cream, and cinnamon to the strained mixture.
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9
The paste is finished.
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10
Let it cool.
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11
Roll out 2 puff pastry to fit the pie dish.
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12
Don't cut off the crust that hangs over the edge, instead fold it inwards towards the middle.
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13
After shaping the folded edges, pour in the filling.
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14
Cut the remaining 2 sheets of pie crusts into 16 strips.
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15
Each sheet should make 8 strips.
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16
Set aside 4 strips and weave the rest into a net on top of a cutting board...
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17
Then place it on top of the pie filling.
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18
Place the remaining 4 strips around the edges.
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19
Using a fork, press down on the edges.
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20
Using a pastry brush, brush the pie crust with the beaten egg.
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21
Since it's a waste to use one whole egg, take some from the egg yolks in the ingredients.
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22
It's probably okay to dilute with water.
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23
Bake in a 390F/200C oven for 40 minutes.
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24
If you have leftover crust, it's a lovely idea to cut it into shapes for decoration.
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25
This was the previous profile photo.
