Japanese Pumpkin Nimono

Name: Japanese Pumpkin Nimono
Yield: Serves 6
Ingredients: 30 g good quality milk chocolate, broken into small pieces; 3 tbsp cold-pressed pumpkin seed oil (alternatively walnut, hazelnut, or 1 tbsp sesame mixed with 3 tbsp sunflower oil); 120 ml dry white wine; half a 1.2 kg Kabocha pumpkin, deseeded and cut into thin wedges or bite-sized pieces (skin on – peel if using butternut squash); 50 ml light soy sauce

Preparation info

Serves
6

Difficulty
Easy

Appears in

Rococo

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.

Ingredients

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

Method

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