This recipe has been adapted to be oil-free.

1 kg (2 lb) fresh kabocha squash (南瓜 nángūa) or other winter squash, such as pumpkin, butternut squash, or Hubbard squash, peeled and seeded, cut into 3.5 cm (1 1/2 in) chunks
1 Tbsp sugar
1 tsp salt (optional)
125 ml (1/2 cup) water

1. Stir-fry pumpkin slowly in a deep nonstick pot or wok, until all the squash begins to soften.
3. Add sugar, salt, and water; cover pot with a lid and lower heat. Simmer for about 20 minutes, or until tender, stirring occasionally to prevent sticking.