Kabocha Squash Dark Ale?

[Trefoyl]

I swore I would never make a pumpkin ale because spices in beer do not appeal to me. I bought a couple of green skinned squash from the Chinese Market just labeled as "Pumpkin" and they were so tasty. I found out they were called kabocha squash, also called Japanese Pumpkin.
I wonder if I were to mash the baked pulp with my grains and made a brown ale if the squash flavor would come through? (No spices are going in) The starchy adjunct should lighten the body and I thought I might lighten the body a little further with a small amount of sugar of some kind so the malt doesn't compete too strongly with the squash.
I'll have do some more research on this "style" of beer.
Any ideas?

Edit: after reading some reviews of pumpkin ales I will leave out the sugar to not thin it too much, but be sure to not skimp on the hops.
Sorry, I forget what you call squash in England. Not the game or the fruit drink.
Edit again: Took quite a bit of searching to find any meaningful info on squash as an adjunct. According to a forum I found there is very little contribution from the pumpkin, which is why spices are used. I thought it sounded like a gimmick.
http://www.babblebelt.com/newboard/thre ... pg=1&add=1