Microwave the kabocha squash until softened, mash then let cool. (You may not need to cool).
In a bowl, combine the vegetable oil, egg and sugar. Add the mashed kabocha squash and combine.
Fold in the flour and baking powder into the kabocha mixture (no need to sift).
Pour the batter in to a pound cake mold and bake in the 170℃ oven for 45 minutes.
Story Behind this Recipe
I just wanted to make a bright yellow colored cake!
If you want to bake it in a round cake pan, triple the recipe. The baking time should be about 50 minutes. It's also tasty if you replace kabocha squash with bananas. You probably need 2 bananas for a round cake pan and 1/2 banana for a pound cake pan.