Soup is my go-to usually if I have a pumpkin to cook, but even then I prefer roasting it first to give a better depth of flavour. With smaller buttercup pumpkins, I like to leave the skin on and roast it sliced quite thin. This gives a crisp edge, and it's a great side dish for your roast or for any meal that needs veges on the side.
Ingredients
| 1 | Buttercup pumpkin (Main) |
| 2 Tbsp | Miso paste |
| 2 Tbsp | Sesame oil |
| 1 Tbsp | Rice wine vinegar |
| 1 tsp | Soy sauce |
| 1 pinch | Chilli powder |
| 1 pinch | Fresh coriander, to garnish |
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Directions
- Preheat the oven to 180C. Cut the buttercup in half and scoop out the seeds. Cut each half into 1 cm slices and place on an oven tray lined with baking paper.
- Whisk the miso, oil, vinegar, soy sauce, and chilli together in a small jug or bowl. Using a pastry brush, rub the glaze on both sides of the pumpkin.
- Cook for about 25 minutes until golden brown - some of the glaze may burn slightly on the tray, so make sure you line your tray. Using tongs, turn the pieces over part way through if you wish.
- Remove from the oven and sprinkle with fresh coriander.
If you liked this recipe, try Delaney's
