I'm a college student living in a dorm. So, when I come home, I look for excuses to cook. This Thanksgiving, my mom bought me a lovely kabocha squash. It was pretty much a starchy pumpkin. It made a mediocre pie -- too thick and dry -- but because I had so much kabocha flesh after I baked it (way more than I needed for a two-pie recipe) I decided to do something else.
This only works with good pumpkins. I've found that sweetie-pie pumpkins aren't very good, but farmers' markets usually have a wide variety of heirloom pumpkins and other earthy, sweet squashes. An excellent substitution would be butternut squash.
About 2c cooked pumpkin or similar squash, cut into 1-1.5-inch cubes
1 medium onion (I used a red onion; a white or yellow one would be fine) cut into wedges
Salt and pepper to taste
I cook squashes by cutting them in half, scooping out the seeds, and baking them at 350F until soft, about 40 minutes. Some people prefer steaming; I've never tried it. Baking works really well for this recipe, though, because the squash needs to absorb moisture in the last stage of cooking. Poke it with a fork to see if it's done, then turn it flesh-side-up to cool and eat the browned bits that were touching the cookie sheet.
Bring a pan to medium heat and saute the onion in olive oil. It doesn't have to be thoroughly cooked, but it should get a good start since the pumpkin is already fully baked.
Add pumpkin, salt, and pepper, and mix.
Add chicken broth -- the starchier/drier the squash, the more broth you should add. Use a flavorful broth, like the Trader Joe's kind, to give a full-bodied flavor to your dish. Cover and let simmer until the broth has been absorbed/evaporated off. Serve as a vegetable on its own, or add ham and use it to top toast for a delicious open-faced sandwich.
The only way I can really describe this dish is to say that it tastes like autumn.