Cut six slices of prosciutto into small squares the size of a Christmas stamp, and fry them in a large non-stick lidded pan for half a minute in some oil.
Chop a kilogram of pumpkin into one-inch cubes, and two onions finely. Add these to the pan. Sauté on the lowest heat, lifting the lid to stir every now and then with a wooden spoon, until the pumpkin starts to soften.
Chop a bunch of spinach and add to the pan along with a drained can of corn. Stir again, then place the lid back on the pan. Continue to cook very gently. Add salt and pepper.
Serve as a main with torn basil and Greek-style yogurt, or as a warm salad with tahini, toasted pine nuts and a squeeze of lemon.
Eat before midnight when it will turn back into plain boiled pumpkin.