Microwave the kabocha squash to soften, and slice the top part off. Remove the seeds, and save the pulp with 1 cm thickness around the edges.
Blend the room temperature cream cheese, egg, condensed milk and kabocha pulp from Step 1 in a blender. Add cake flour when smooth, and continue blending.
Wrap the kabocha shell with aluminum foil, and bake 50 minutes at 170°C preheated oven in a water bath. Remove the foil and cool.
The cake will become moist if you chill it for half a day in the refrigerator.
Story Behind this Recipe
I received a kabocha squash as a gift, and I wanted to make something that highlights the cuteness of the small shape. The pulp was watery, so I used condensed milk instead of heavy cream. I didn't need to use vanilla essence or sugar because condensed milk has sweetness and fragrance.
● Ingredient amounts will differ according to the size of the kabocha squash. I could get 150 g pulp from a 550 g kabocha squash. Using same about of cream cheese and the pulp should be delicious ● The batter will not rise, so you can fill it up to the top of the kabocha squash.