Preheat the oven to 200°C (390°F). Wash the Hokkaido squash well (skin is edible). Cut the squash in half, scoop out seeds and stringy fibers with a spoon. Cut into 3–4 cm wedges. Toss squash wedges with 15 g melted unsalted butter and a pinch (about 1/8 tsp) of salt. Arrange cut-side down on a baking sheet lined with parchment. Roast 30–35 minutes until flesh is very tender and edges start to caramelize.

When roasted, remove from oven and let cool 5–10 minutes until you can handle. Scoop out flesh into a blender or food processor. Add 15 g unsalted butter and 120 ml water. Purée until completely smooth. Pass through a fine-mesh sieve into a bowl for extra silkiness (use the back of a spoon to press through). You should have roughly 350–400 g of smooth purée. Taste and adjust with up to 1/8–1/4 tsp additional salt if needed.

Cream base

Warm milk and cream

In a medium saucepan, combine 200 ml whole milk, 150 ml heavy cream and 20 g granulated sugar. Warm over medium heat until just below simmering (tiny bubbles at edge), stirring to dissolve sugar.

Temper egg yolks

While milk warms, whisk 2 egg yolks with 10 g cornstarch in a bowl until smooth and slightly pale. Slowly ladle about 80 ml of the hot milk mixture into the yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk/cream, whisking to combine.

Return saucepan to low–medium heat and cook, stirring constantly with a silicone spatula or whisk, until the mixture thickens to a light custard that coats the back of the spoon (about 3–5 minutes). Do not boil. Remove from heat and stir in 1 tsp vanilla extract.

Whisk 15 g cold unsalted butter into the hot custard until fully incorporated and glossy. This enriches and gives a smoother mouthfeel. Allow the custard to cool for 2–3 minutes.

Stir 200–220 g (adjust to flavor/texture) of the prepared Hokkaido purée into the warm custard until completely combined and homogeneous. Taste and add up to 10–20 g more sugar if you prefer sweeter. If the mixture is too thick, thin with up to 20–40 ml additional milk or cream to reach desired consistency.

Finishing & garnish

Pass the combined Hokkaido cream mixture through a fine sieve into a clean bowl or container for extra smoothness. Cover the surface with plastic wrap (touching the cream) to avoid skin forming and chill in the refrigerator for at least 2 hours, or until fully cold. This recipe yields about 330–350 ml finished Hokkaido krém (roughly 0.33 l as in the description).

Before serving, stir the chilled cream briefly. Spoon into serving glasses. Optionally sprinkle a pinch (about 0.25 tsp) ground cinnamon over each serving and scatter toasted pumpkin seeds or chopped toasted hazelnuts (about 5 g per serving) on top for crunch.

If you prefer a silkier, mousse-like texture, gently fold 50–70 ml softly whipped cream (whip 70 ml heavy cream with 5 g sugar to soft peaks) into the chilled Hokkaido cream before portioning.