Cut <quantity>1</quantity> cabotia pumpkin in half. Reserve half to other preparations

Remove seeds and peel kabocha squash

Chop the cabotia pumpkin into <quantity>1<unit>in</unit></quantity> pieces. Set them aside

Melt <quantity>2<unit>tbsp</unit></quantity> butter in a medium-large pan over high heat

Add the cabotia pumpkin, <quantity>1</quantity> sprig of rosemary and <quantity>2</quantity> cloves of garlic to melted butter

Add <quantity>2<unit>tbsp</unit></quantity> of honey

Cover the pan and cook on low heat for 5 minutes

Remove the lid and stir the cabotia pumpkin

Add <quantity>½<unit>cup</unit></quantity> of fresh heavy cream

Cover the pan and let simmer

Simmer until you can easily break apart cabotia pumpkin with a spoon

Remove the sprig of rosemary and the 2 cloves of garlic

Transfer the ingredients to a clean pot

Use a hand blender to purée the cabotia pumpkin

Add salt to taste

Add juice from <quantity>1</quantity> lime

Continue to blend until you get a smooth texture. The Pumpkin Purée is ready

Enjoy as a side dish to any fall menu!