I made fish stock and have a butternut squash to deal with, so made a mat saleh porridge aka risotto!!
Chopped onions, minced garlic, fresh coriander leaves (for garnish), chopped coriander stalk, butter and fish stock (instead of chicken). And a cup of short grain rice.
Pumpkin cubed, oiled, salted and roasted till slightly golden. Reserve a third for garnish, smashed half of the balance.
￼ Recipe from page 87 of The Malaysian Women's Weekly, January 2018 issue which was gifted me by a fellow participant of the Malaysian chapter of BNP, Buy (Beli) Nothing Project.
I'm linking this post with Cookbook Countdown #33