This is a simple yet delightful dish - pumpkin and beech mushrooms cooked in miso sauce. The natural sweetness of the pumpkin blends in nicely with the miso, giving a nice rich gravy.
To prepare, stir-fry the beech mushrooms lightly with some garlic, add in the pumpkin, follow by miso paste. Add sufficient water to cover content, add a little mirin, cover and let it simmer for a few minutes, till pumpkin turns soft and the gravy thicken. How long you cook this dish depends on how soft you like your pumpkin to be.
While writing this post, I realised that I used pumpkin quite frequently in my dishes:
From top to bottom (L to R):
Perhaps a pumpkin quiche, pie, muffin, cheesecake or scone for my next pumpkin dish ....