Cut the kabocha squash into bite-sized pieces, then heat in the microwave until softened. Strain through a net sieve (to remove the fibers).

Sift the bread flour onto Step 1 and knead it well (if it doesn't seem to have enough moisture, add some water).

Divide Step 2 into two portions and roll one portion at a time out into long, thin sheets. Use a knife to cut into 1 cm pieces.

Add salt to boiling water and boil Step 3. Mix together with the olive oil to finish.