Boil or microwave the kabocha and mash it into a paste with a fork.
Place the butter (returned to room temperature), sugar, milk and kabocha into a bowl in that order and mix well.
Add and cut in the flour. Tip: Don't knead it.
Wrap it, form into a stick and let it sit in the freezer for over 15 minutes.
Slice into 5mm-thick cookies and top with sesame seeds. Bake in a 180℃ oven for 15 - 20 minutes. When they have cooled down, they're done.
Story Behind this Recipe
I thought kabocha and sesame would go well together, so I tried making this. I only used a little sesame, but it was enough.
If you have an aluminium tray in your freezer, place your cookies on that and they will harden more quickly. The photo for step 4 shows it on a tray. You can make different versions using chopped raisins, chocolate, brandy or rum etc. Kabocha tends to rot or turn bad quickly when there are seeds left in, so if you want to store it, it's always a good idea to remove the seeds first, heat for 3 minutes in the microwave, divide into small portions and freeze.