To steam the squash, cut a 4-pound red Kuri squash in half from top to bottom. (You can use a pie pumpkin or butternut if you cannot find red kuri.) Cut each half into 5 or 6 wedges. Steam half the wedges for 25-30 minutes (until extremely soft) then let cool on a cutting board while you steam the remaining squash. When cool enough to handle, peel half the wedges and weigh the flesh; you want about 1 pound of cooked pumpkin. Package the remaining squash and freeze for another use (for ideas for extra squash see: Ravioli di Zucca, Creamy Pumpkin Pasta with Gorgonzola and Fried Sage, or Pumpkin Risotto).

Mash the cooked squash into a nonstick pan and cook the mash, stirring, for five minutes over medium heat to get rid of any excess moisture. Add the butter and 1/4 teaspoon salt and cook 10 minutes longer until color is slightly intensified. Add honey and rosewater, and mix well. Remove from heat and cool for a few minutes.

Mold onto a plate (I used a 5-inch ring mold), sprinkle liberally with sesame seeds, then top with toasted walnuts and rose petals. Alternatively, it can simply be mounded on a plate and garnished, as above.