- 1/2 kabocha (japanese pumpkin), peeled, deseeded and chopped into 1-inch cubes
- 1 red bell pepper, diced
- 1 tomato, diced (or use a handful of grape or cherry tomatoes)
- 1 cup water
- salt and pepper to taste
- 2 Tablespoons olive oil
- Place the kabocha, peppers, tomatoes, water, salt, and pepper into a large pot and cook on a medium heat with the lid on until the kabocha is soft (approx. 20 minutes).
- Gently mix in 2 tablespoons of olive oil and serve.