Korean Pumpking Porridge or Hobakjuk

Rinse and pat dry pumpkin or squash
1 Small-medium Kabocha or small pumpkin
Cut the squash/pumpkin in half and remove the seeds
In a heavy bottom pot, add the squash/pumpkin and pour ~2 cups of water
Close the lid and steam for 10-20 minutes or until the inside is soft
Carefully remove the squash/pumpkin from the pot (it's hot!) and let it cool.
Discard the water used for steaming.
When it's cool, carve out the squash/pumpkin, discarding the peel
Put the carved-out squash/pumpkin back into the pot and pour water.
3 cups Water 
Mash the squash/pumpkin in the water or pour the water (Can also puree the squash/pumpking with water in a blender)
Add fresh or frozen rice cakes
Fresh or frozen rice cakes 
Bring the squash/pumpkin water mixture to a boil, stirring occasionally to prevent the bottom from burning
In the meantime, mix rice flour and water in a small bowl to create a slurry. This will thicken the porridge. Adjust the rice flour and water ratio if needed.
1/4 cup rice flour,5 tbsp water
When the squash/pumpkin water mixture boils, carefully pour in the slurry and stir quickly.
Cook for another 5 minutes or until the rice cakes are soft.
Turn off the heat and season it with salt and sugar.
2-3 tbsp sugar,1/2 tsp salt
Garnish with roasted pumpkin seeds
roasted pumpkin seeds, almonds, walnuts, etc