1 kg pumpkin or hubbard squash, peeled, seeded and sliced
65 ml butter
1 large onion, chopped
50 ml brown sugar
5 ml ground cinnamon
75 ml water
Heat 15 ml butter in flat-bottomed potjie.
Add onion and sauté until transparent.
Remove onion and set aside.
Arrange pumpkin in layers in pot.
Sprinkle each layer with a little sugar and cinnamon and dot with remaining butter. Spread sautéed onion over top of pumpkin.
Pour heated water over.
Cover with lid and place potjie over a small fire for 30 – 45 minutes or until pumpkin is done.
If desired, more sugar and butter may be stirred into the pumpkin, but do not add more water unless absolutely necessary.
The pumpkin should be cooked to a golden brown colour without burning or it will be bitter.