Wash the kabocha skin and cut it into 2 cm cubes. Cut the sausages into small bite sized pieces, and slice the onion as you like!
Put the kabocha pieces in the pan. It's better to put it skin side down.
Add sausages and onion, then pour in the milk. Turn the heat on and warm the ingredients over medium heat.
When it has come to a boil, add salt and pepper, and simmer for 5-10 minutes over low heat. When the kabocha has heated through, pour into serving bowls and sprinkle pepper.
Story Behind this Recipe
My mother taught me this recipe! At that time, I had just started learning how to cook, and even I was able to make this without failing. I always make this when I get a craving for kabocha. Add as much as you like of whatever you like!!
It's hard to cut kabocha, so wrap and microwave it for 1-2 minutes first. This will also help it cook through faster. It will suddenly come to the boil when you add milk, so mind if doesn't boil over between Steps 3 and 4! This is at it's best on the second day when it has thickened.