Bake the kabocha in a preheated 350ºF oven, pricking all over several times with a fork after 30 minutes or until tender. Remove from oven and set aside until cool enough to touch.

Cut the squash in half, scoop out and discard seeds, then scrape the tender squash into a blender, discarding the outer most peel as well. Add in butter and puree until smooth. Season to taste with salt and pepper. Add stock slowly, if you would like a thinner consistency.

Note: To brown the butter, cook the butter in a light color saucepan (so that you can see the butter solids turning golden) over medium-high heat until foaming subsides and the butter has a nutty aroma and the butter solids become golden brown. Stir often and watch closely as the butter can burn. I like to make up a large batch and freeze in ice cube trays. The cubes can be stored in a freezer safe container and added to dishes to finish them.