Kabocha, or Japanese pumpkin, is a wonderfully versatile vegetable. The texture and subtly sweet taste lends it to a variety of dishes; you can eat it savory, or sweet, as a side, soup, or as part of a dessert. Check out the following recipe for a sweet application-- a kabocha custard!
Pumpkin (guts and seeds removed, you can choose to remove the skin or not)...300g (10.6 oz)
2 Large eggs
200 ml (6.8 floz) heavy cream
90g (3.2 floz) honey
Flour: 30g (1.1 oz)
Spices like cinnamon or allspice 10g (0.4 oz)