Roast the kabocha squash:

Cup of Yum
1. Preheat oven to 425°F/218°C.
2. Wash the squash, place it onto a baking tray with large piece of aluminum foil.
3. Use a sharp knife to make a few slits on the surface, around the squash.
4. Loosely wrap the kabocha with the aluminum foil.
5. Roast at 425°F/218°C for 35-40 minutes, or until a knife can be inserted easily.
6. Remove from oven and let cool.
7. Peel off the skin and remove the seeds.

Mash:

1. Place the squash into a large mixing bowl, add in Chinese 5-spice powder, ground cinnamon and maple syrup.
2. Mash the mixture with a fork until smooth. If you prefer a smoother texture, you can throw the mixture into a food processor and give it a few pulses until smooth.
3. Taste and adjust the seasoning to your liking.