Kabocha Banane - squash

Method

• Chop the kabocha squash into bite-sizes, then remove the seeds, pith, and skin.
• Layer a microwave-safe dish with a paper towel.
• Place the kabocha onto the paper towel, then microwave.
• (Use the setting for root vegetables, if available.)
• Take them out once they are tender enough for skewer to be easily inserted.
• Mash the kabocha with a mortar and pestle until smooth.
• If you prefer a creamy texture, pass it through a strainer to make a puree.
• Melt butter in a pan, add the mashed kabocha, then, adding a little milk at a time to dilute, stir with a wooden spatula, taking care not to burn it.
• When the batter reaches an even consistency that smoothly slides off of the spatula, add sugar a little at a time.
• Add cinnamon to taste, then remove from heat.
• Slice the banana.
• Pour 1/2 of the batter from Step 3 into a casserole dish, layer with banana slices, then pour the rest of the batter on top, covering the banana entirely.
• Smooth out the surface, then sprinkle cinnamon.
• Bake for about 10 minutes at 390F/200C.
• When the surface browns to a nice finish, it's finished baking.
• Allow it to cool down, then chill it in the refrigerator.
• Scoop onto individual dishes with a spoon.
• Whip heavy cream and a little sugar to a thin yoghurt-like consistency, then add a dollop on top of each serving.
• Bon appetit!