Ingredients:
600g pumpkin, 500g tomatoes, 100g white mushrooms, 30g butter, some chopped cheese
Seasonings：
Group A: 0.5 can of tomato paste, 0.25 pcs brown slab sugar, 0.75tsp salt
Group B: 1 tbsp dried herbs, 2 tbsp olive oil, a touch of salt
Steps：
For the sauce:
- Finely chop the tomatoes and mushrooms
- Heat wok with butter, pan-fry mushrooms until fragrant; add tomatoes and str-fry until softened
- Put the tomato mixture in a small pot, add Group A seasoning and bring to a boil; let simmer on low beat for 30-40 minutes to reduce the sauce
For the pumpkin
- Wash pumpkin and cut into slices
- In a baking tray, mix and toss well the pumpkin slices with Group B seasoning
- Mix half of the tomato paste with pumpkin slices and put the other half on top
- Preheat oven to 180 C; roast for 30 minutes
- Keep stirring them until pumpkin softens; sprinkle cheese when done
- Continue to bake until cheese turns golden brown
Tips：
- Keep stirring while reducing the sauce to prevent it from sticking to the bottom of the pan
- Make more of the sauce and keep for later use, this sauce works well with spaghetti and pizza
