Remove the seeds from the kabocha squash and wrap in cling film. Microwave for 5 minutes at 500W . If it's still hard, microwave some more.
Remove the green peel and mash the kabocha squash. Put the cooked kabocha squash in a heat-resistant bowl and add sugar and salt.
Mix together well, and then microwave for 1 minute. Take it out and mix it 4~5 times. Once it reaches your desired consistency, it's ready!
It's also yummy if you mix in vanilla extract or cinnamon.
Story Behind this Recipe
I was given lots of kabocha squash as a gift so... I wanted use it to stuff into bread rolls, so I made a generous amount. They tasted so good when I made a trial batch so I turned it into a recipe!
If the kabocha squash is still hard after microwaving, microwave for a bit longer. Even if it's still a bit hard, it will be microwaved again after adding the sugar and soften some more. The paste will keep in the freezer for 1 month. If it's too soft when thawed, just microwave it to stiffen it up a bit.