Chop the kabocha squash (about 450 g with the skin and inside) into pieces, and remove the insides. Place in a heatproof dish (covered with plastic wrap), and microwave for about 5 minutes.
Remove the skin using a spoon, and blend with milk in a food processor.
Add the butter, sugar, and eggs to Step 2, and mix well in the food processor to make it creamy.
Combine the cake flour and baking power, and sift.
Pour the batter into the cake pan lined with parchment paper. Bake in the oven preheated to 180℃ for 30 minutes.
The pie dish, which is 20 cm in diameter and 3.5 cm in depth with the same amount of ingredients, was also a perfect size.
Story Behind this Recipe
The winter solstice reminds me of simmered kabocha squash dish. I created this recipe because I also wanted eat kabocha squash as a snack.
It looks like the batter is separated during Step 3, but if you mix well, it will become creamy. I recommend transferring the batter from the food processor to a bowl, and fold the dry ingredients in with a spatula during Step 4.