Microwave the squash, hollow it out, and remove the seeds.
Dissolve the sugar in warm milk. Combine with the kabocha flesh, and blend in a blender.
Add gelatin and pour the mixture into the hollow kabocha. Chill in the fridge to harden, and serve.
Story Behind this Recipe
I received lots of kabocha squash as a gift.
I microwaved the kabocha for 3 minutes, but it really depends on the size. I wanted a really jiggly result, so my ratio was 5 g of gelatin to 320 g of kabocha mixture. Please adjust the amount of milk according to how much kabocha flesh you have.