Cut up kabocha squash skin (thick pieces if possible) into 5 mm wide slices.
Add vegetable oil to a frying pan and once it has heated add the kabocha squash slices and fry them until they are nice and crunchy. (Make sure not to let them burn!)
Once they are nice and crunchy, place on a paper towel to absorb the excess oil.
Heat sugar and water in a small pot, and as soon as it starts to turn into a light brown candy sauce add the kabocha squash slices from Step 3 and black sesame seeds. Mix quickly.
Lay the sticks on a tray so that they don't overlap and once they're cooled it's all done!
If you put them in a Japanese style side bowl it kinda looks like a fancy Japanese snack.
Story Behind this Recipe
One day, I had a lot of leftover kabocha squash skins after making potage and I thought it would be a waste to throw it away. I decided to try making an easy snack with it so I made the kabocha version of sweet potato sticks (called "kenpi" in Japanese).
These sticks are best with thick pieces of skin. When boiling the sugar, add the fried kabocha squash slices as soon as it starts to brown. If you let the sugar heat for too long without the kabocha squash, the light brown candy sauce will turn into burnt caramel, so be careful.