Sweet Pumpkin Dip

This was a favourite in an izakaya  - Japanese style pub - in Shimokitazawa.  I never got hold of the recipe but by trial and error think I've worked it out.

Ingredients
1/2 pumpkin (In Japan I used the round green skinned ones, in Australia the elongated butternut works better).  I have also added a sweet potato if I don't have enough pumpkin.
2 tablespoons raw sugar
1/2 teaspoon salt
3 tablespoons of milk
nutmeg for grating
pinch of sweet paprika powder

Method
Peel and seed the pumpkin.  Then cop into rough 2cm squares.  Put the pumpkin into a shallow microwaveable dish, sprinkle with the sugar and salt, cover and cook on high in the microwaves tor 3 minutes.  Allow to stand for 1 minutes, then cook for another 3 minutes. Check that the pumpkin is completely cooked with a fork.  If not microwave for a further 1 minute at a time until soft.

Allow to cool.  Pour off any liquid that collects at the bottom of the dish (this never happened in Japan but seems to everywhere else!).  Add the milk and a small amount of grated nutmeg. Using a potato masher, mash the pumpkin mixture until smooth and creamy.  Place in a serving dish and sprinkle with paprika for decoration.

Serve with Ritz Crackers.