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Miso Pumpkin

Miso Pumpkin

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.

Ingredients

For: 3 servings
  • 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)

Instructions

  1. Preheat oven to 180 C fan-forced.
  2. Turn your pumpkin upside down and slice it horizontally, to form approximately 2-3cm wide wedges.
  3. De-seed the areas that contain pumpkin seeds, and arrange pumpkin slices in a single layer, on one side, on a lined baking tray.
  4. Bake pumpkin for 35 minutes.
  5. Meanwhile whisk together miso, sesame oil and maple syrup, in a small bowl. Set aside.
  6. Remove from oven, but keep heat on. Use a brush to spread approximately one third of the glaze over each slice of pumpkin.
  7. Return tray to oven for a further 12 mins.
  8. Remove from oven, and allow to cook for about 15 mins.
  9. Plate by stacking pumpkin slices up against one another, and pour the remaining glaze over the middle.
  10. Sprinkle with sesame seeds, and serve.

Notes


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