Peel the skin from the kabocha squash, cut into large bite-sized pieces, cover in plastic wrap, and microwave until soft. Mash them while they are still hot.
Melt butter in a pot over a low heat, add the sugar, kabocha, and heavy cream, and stir it all together while heating.
While continuing to heat the mixture, mix it all together until it becomes one big ball.
Turn off the heat, add the egg yolk, vanilla extract, and mix.
Divide into 10 balls and place into aluminum cupcake cups. Tip: Lightly coating your hands with vegetable oil (not listed) and rolling into balls will yield nice results!
Brush with the egg yolk glaze.
Lightly bake in a toaster oven. They are good to go after they turn a light golden brown!
Stick the seeds on top, and draw the faces on the pumpkin with melted chocolate using the back of a toothpick. ☆The chocolate will melt easily if you heat it up for a bit in the microwave.
They are done once the chocolate hardens.
They look cute even if you take them out of the aluminum cupcake cups!
Story Behind this Recipe
Halloween is just around the corner☆. I made adorable sweets perfect for Halloween♪. I think of kabocha when I think of Halloween. I cooked sweet potato-style kabocha sweets, and topped then off with kabocha seeds ♪
When kneading the mixture together while heating it, evaporating enough water that it doesn't stick to the pot will produce just the right thickness when you add in the egg yolk☆. If you don't have kabocha seeds, then microwave kabocha with the skin, cut it up into small pieces, and use it for decorating; this method is also very cute.