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["Wrap the kabocha squash in plastic wrap and microwave for about 8 minutes.", "If it's still too hard, microwave for longer.", "If it's too soft, the rind will tear.", "It's ready when it feels slightly soft when pressed.", "Remove the plastic wrap.", "To make the lid, cut horizontally across the kabocha, about 2 cm from the top.", "Scrape out the innards with a spoon.", "Throw away the seeds and stringy bits, while saving the rest of the flesh.", "Take care not to damage the rind.", "If the flesh is still too firm, re-wrap the kabocha and microwave again.", "If after removing the flesh, you think it is still too firm, re-wrap and microwave on a microwave-safe plate.", "I got about 300 g worth of kabocha flesh this time.", "Blend until smooth using either a strainer or a blender.", "Whisk the eggs in a bowl.", "In a pot, heat milk and sugar just enough to melt the sugar and whisk.", "Take care not to let the pot boil.", "Pour into a bowl and whisk well.", "Add the pureed kabocha to the milk mixture, blend together very well, then add the sifted flour, butter (melted in microwave), and vanilla extract.", "Prepare two sheets of tinfoil, about 4 cm longer than the width of the kabocha, and layer them on top of each other.", "Place the kabocha shell in the center of the tinfoil and gently twist two sides like this.", "Place on a baking sheet.", "(An oven or microwave ovens works).", "Preheat the oven to 160C (320F).", "Fill the shell with the prepared kabocha batter, stopping just before the lip of the ""bowl.""
