Cut the kabocha squash and remove the skin. Put the kabocha squash and one tablespoon each of water and sugar (not listed in ingredients) in a bowl. Cover with plastic film, and microwave for 5 minutes.

Mash with a rolling pin and strain through a sieve (optional).

Put the mixture in a pan, and add the sugar, butter and milk. Simmer over low heat until the mixture is thickened and slightly firm.

I used casserole dishes for this recipe.

Roll out the puff pastry. Grease the dish with butter, and line the puff pastry snugly on the dish. Put the kabosha squash filling on top.

Decorate as you like. This is the most fun step! Apply water or beaten eggs to seal the dough tightly, otherwise the sealed part will open during baking.

Apply beaten eggs (not listed in ingredients) on the pie shell. Bake in the oven for 25 minutes at 200°C. If you prefer a less brown pie, bake it for 40 minutes at 180°C.

It's done!!! Decorate with raisins if you have any, and the dish will look just like the original.

Isn't it browned so nicely?

It's delicious either hot or cooled! Look at how much kabocha filling is in it!