You can use any variety of pumpkin or winter squash to prepare this tasty dish.
Half medium squash or pumpkin cut into thick round slices to resemble a circle
7-8 onions finely cut into half moons
3 or 4 bay leaves
2-3 tablespoons mirin
1 tablespoon white miso
1 tablespoon kuzu
Few sprigs of fresh parsley to garnish
Preheat oven to 190oC/Gas mark 5. Meanwhile prepare the onion gravy by heating a large saucepan, add some olive oil, cut onions, a pinch of sea salt and the bay leaves. Sauté uncovered for 10 minutes on a medium flame. Cover the pan, lower the heat and slowly simmer for at least 45 minutes. The longer it cooks the sweeter it will be. At the end, add a small amount of white miso (mixed in a small amount of water) and mirin to taste. Dilute some kuzu with a very small amount of cold water, mix well and add to the onions. Stir for a few minutes until translucent and thicker in consistency.
Whilst the gravy is simmering, place the pumpkin slices on an oven tray. Add a few drops of olive oil and a pinch of sea salt on each slice. Cover with foil and bake in the preheated oven for 45 minutes or until the slices are soft. Remove and serve with the onion sauce placed in the centre of the pumpkin and garnish with parsley.