One of my favorite fall flavor from my childhood is pumpkin kasha, as we called it. Back then it was a very basic recipe consisting of a large pumpkin, rice, and milk. The kids had to help with peeling and chopping up the impossibly hard pumpkin which would be cooked in water along with the rice. I've simplified the process, added fragrant spices and turned it into a dairy-free meal. My preference is to use Kabocha pumpkins which are cut in half, eliminating the need to peel and chop, and roasted in the oven.

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