Making Kabocha Puree

1. Cut the kabocha squash into small pieces and place them in a microwavable bowl.
   
2. Sprinkle the kabocha with 1/2 tbsp water, cover the bowl with plastic wrap.
   
3. Microwave the kabocha for 4 minutes at 600W.
4. Remove the bowl from the microwave and peel back the plastic wrap, be careful of the steam.
   
5. Pierce a larger piece with a fork to check it's soft enough. If it's not, return to the microwave and heat at 20-30 seconds intervals until soft.
6. Using a potato masher, mash the kabocha until it becomes a smooth paste.
   
7. Leave to cool. (It should be cool to the touch before use.)
   

Making the Kabocha Loaf

1. Preheat the oven to 160°C (320°F) and line a loaf tin with baking paper.
   
2. Sift 140g flour into a large bowl and add 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp ground ginger and a pinch of salt. Mix well.
   
3. In a separate bowl, add 135g light brown sugar and 1 egg and whisk until the sugar is dissolved.
   
4. Add the mashed kabocha to the bowl and mix well.
   
5. Fold the dry ingredients into the wet ingredients with a spatula.
   
6. Pour the melted butter into the batter and mix until all the ingredients are well combined.
   
7. Pour the batter into the loaf tin and sprinkle with zarame/demerara sugar and pumpkin seeds (optional).
   
8. Place in the oven on the middle shelf and bake for 45 minutes.
9. Check the loaf with a toothpick, if it comes out clean it's done. If it needs longer, put it back in the oven in 3-5 minute intervals and keep checking until the toothpick comes out clean. (A few moist crumbs means it's done. If the toothpick has any wet batter it needs more time.)
   
10. Leave to cool for 10 minutes and remove it from the loaf tin. 
    
11. Cut into slices and enjoy!