Remove the seeds and skin from kabocha, cut roughly, microwave until tender, then mash.
Mix the margarine and sugar in a bowl, until a cream-like consistency.
Add kabocha (Step 1) to margarine mixture (Step 2), mix, then add milk and stir.
Add instant pancake mix to the combined ingredients (Step 3), and mix with a rubber spatula.
Pour the mixture into a parchment paper-lined mold, and bake in a pre-heated oven for 35 to 40 minutes at 355°F/180°C.
Test with a skewer until it comes out clean, then it's ready to serve.
Check out "Egg-less Simple and Fluffy Banana Bread" (Recipe ID: 855021).
Story Behind this Recipe
I previously succeeded in making an egg-less banana cake, so this time, I tried it with a kabocha someone gave me.
The baking time may vary on your oven. Be careful not to let it burn. Substitute butter for margarine, if desired. You may also need to adjust the amount of sugar depending on the sweetness of the kabocha.