Japanese chestnut pumpkins (kabocha) have just reappeared in the shops. This recipe is quick, easy, and delicious.
400g Japanese pumpkin
1.5 tbsp soy sauce (or tamari)
2 tbsp sake
1.5 cups water
Remove pumpkin seeds but leave the skin on, and cut into bite-sized chunks. Put the chunks skin down in a frying pan, pour in the soy sauce, sake, and water, and bring the boil. Reduce heat and simmer, without stirring, for about 15 minutes or until pumpkin is soft. Serve as a side dish or as part of a warm salad.