Heat the kabocha in the microwave and crush. Boil and carrot and spinach until soft. Use a fork to smash the carrot, and cut the spinach into small pieces.
Add the ingredients 1 - 4 in the blender in order. Blend as you add each ingredient. It'll layer as it's whipped, so once you add the egg and sugar, mix for slightly longer.
Put in a bowl and sift in the ● dry ingredients. Mix until it's no longer powdery. Cover with wrap and refrigerate for more than an hour.
Use a brush to apply melted butter to the madeleine mold. Preheat the oven at 170 ℃.
Mix the batter and use a pastry bag or spoon to pour into the mold. Drop the mold several times to remove the air pockets.
Bake in the oven for 15 to 17 minutes at 170℃. Adjust the time according to your oven.
3/4 - I adjusted the recipe by halving the amount of spinach.
Story Behind this Recipe
Bread with carrot paste was really delicious, so I put the idea to use with madeleines. However, grating the carrots was unexpectedly a major pain so I used a blender. The mixing time and effort was really simple, so I added other ingredients.
Use cinnamon if desired. I used a little to the pumpkin madeleines. You can eat them immediately, but store in a bag and eat the next day. Spinach ends up tasting like green tea cake.