Japanese Pumpkin Nimono

Preparation info
  • Serves


    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

By Chantal Coady

Published 2012

  • About

This is one of my husband James’s classic dishes that everyone loves, even those who say they don’t like pumpkin. You can use butternut squash, though the flesh falls apart rapidly, whereas the traditional Kabocha keeps its shape. The nutty pumpkin seed oil is fantastic stuff and the chocolate adds a playful twist.


  • half a 1.2 kg Kabocha pumpkin, deseeded and cut into thin wedges or bite-sized pieces (skin on – peel if using butternut squash)
  • 3 tbsp


Place the pumpkin flesh in a large heavy-based saucepan with the oil and cook over a medium heat for a minute or two until lightly browned, then add the soy sauce and wine. Continue to cook, covered, for about 20 minutes, or until the pumpkin is tender and the liquid has reduced by half.

Just before serving, turn off the heat, add the chocolate pieces to the pan, let them melt into the