It's not everyday that you see miso pumpkin... usually it is used on eggplant. I actually have a dish here that I created if that is what you are after, but if you are looking for something else to miso, look no further! The perfect hearty addition to any Asian-style meal... simply baked pumpkin with a delicious Miso glaze.
- 1/2 butternut pumpkin or other variety
- 1 tbsp. gluten-free, unpasturised miso paste (can use soy or chickpea miso)
- 1 tbsp. sesame oil
- 1 tbsp. maple syrup (optional)
- 2 tsp. sesame seeds (option to lightly toast in dry small frying pan)
- Preheat oven to 180 C fan-forced.
- Turn your pumpkin upside down and slice it horizontally, to form approximately 2-3cm wide wedges.
- De-seed the areas that contain pumpkin seeds, and arrange pumpkin slices in a single layer, on one side, on a lined baking tray.
- Bake pumpkin for 35 minutes.
- Meanwhile whisk together miso, sesame oil and maple syrup, in a small bowl. Set aside.
- Remove from oven, but keep heat on. Use a brush to spread approximately one third of the glaze over each slice of pumpkin.
- Return tray to oven for a further 12 mins.
- Remove from oven, and allow to cook for about 15 mins.
- Plate by stacking pumpkin slices up against one another, and pour the remaining glaze over the middle.
- Sprinkle with sesame seeds, and serve.