This is warming dish for a cold, rainy day; the miso compliments the taste of the pumpkin giving it that umami savoury taste.

Firstly, chop the pumpkin into pieces and steam for 2o minutes:

Meanwhile, saute in butter until golden brown:

5 to 6 medium onions, sliced

Once pumpkin has been cooked, spoon out the flesh and mash up 8 cups in total. Add:

2 tbsp miso

Layer a casserole dish with alternate layers of pumpkin and onion.  Start with 4 cups of pumpkin, spreading evenly:

Then, add a layer of onion, a second layer of pumpkin and then end with a topping of onion:

Cover and bake for 50 minutes at 350F (165C).

Serves 4 to 6.  Serve with a side salad or fresh green vegetables.