Kabocha (Sweet Potato) Pie

I purchased a Kabocha squash (grown in Mexico) out of the "priced to go bin". I let it sit on the counter a week or so before I got up courage to deal with it. I am not a great fan of baked squash so I kept contemplating what to do with it. When I finally took it in hand it had started to soften a bit on the bottom, but when I cut it, it  looked fine inside. I peeled it with a potato peeler and cut in cubes and boiled til soft. Then I mashed it using a mixer. I added a wee bit milk, margarine, brown sugar, and  butternut flavoring. If in doubt, add little more margarine by taste. I sprayed the  dish, poured it in a pyrex dish, and cooked about 350/400 til it started to brown on edges. Yum! Had no squashy taste at all. Could easily be mistaken for sweet potato. The butternut flavoring really added a tasty element to the dish