Peel the kabocha squash and soften by boiling or microwaving.
Put all ingredients into a food processor and blend. Or, combine everything into a bowl and mix well. You could also mash the kabocha squash and then mix everything with your hands.
With vegetable oil, thinly grease a microwave-safe dish. Put the mixed ingredients into the plate and cover with plastic wrap. Microwave for 5 minutes at 500 W. The center might feel slightly soft, but will harden later.
Remove the wrap and let sit until it's cooled off (when it's just warm to the touch). Cover with plastic wrap again, and chill well in the fridge to finish.
I recommend you slice into small pieces since it tastes so rich. You could also heat them in silicone cups (in that case, heat for 3 minutes with a plastic wrap covering).
Somehow this cake became richer when microwaved and chilled. This might be because microwaving makes it thicker and harder compared to baking it in the oven.
You could also use a soft cheese, like Camembert instead of cream cheese.
Story Behind this Recipe
I came up with this simple cake that makes the most of the delicious combination of kabocha squash and cream cheese. Thanks to these two ingredients, the okara feels less flaky, and the cake comes out very moist and rich even though it's actually healthy.
Because this recipe is flour-free, the cake easily falls apart compared to regular cake. That's why you need to chill it well before removing from the cake pan. The sweetness depends on the kabocha squash, but if you want it less sweet, keep the sugar at 25-30 g. Add rum and/or cinnamon if you'd like.