Spiced Pumpkin

This week I’ve discovered South African foods and flavours thanks to some very tasty boerewors sausage from The Meat Guy, a specialty meat purveyor in Nagoya. I was trying to figure out what to serve with our corriander-clove spiced sausages, and started reading South African recipes and cuisine information. There are lots of sweet potato, corn and bean dishes in various combinations, so I decided to improvise with a Japanese pumpkin (kabocha). This was truly delicious, with a subtle hint of cinnamon that made the dish almost sweet.
Spiced Pumpkin
serves 2-4
1/4 kabocha (Japanese pumpkin)
dash cinnamon
dash white pepper
dash onion powder
water
Cut the pumpkin into large chunks. Put chunks in a saucepan and just cover with cold water. Sprinkle in the spices. Boil until soft. Remove the pumpkin from the water, reserving the water. Rice or mash the pumpkin and mix in a little bit of the cooking liquid to adjust consistency.