Pumpkin with Miso Roasted Pepitas and Sesame Sauce
This is a very refined vegetarian dish that has so many layers of flavour and texture and they all come together as a warm symphony of a dish.
The coated Pepitas or pumpkin seeds are delicious in their own right and make a healthy snack when stored in an airtight container.
The Kent [or as it is sometimes called Jap pumpkin, which I believe stands for Just a Pumpkin] has a fudgy sweet potato type of texture that is perfect for this recipe.
Make the Sesame sauce or Goma dare [as it is known in Japanese] while the pumpkin is roasting. Make double- I promise you will want to cover everything with it!
This is delicious served hot or at room temperature.
You will need:
1 cup pepitas
1 tbs miso paste
Stir everything together until the seeds are completely coated with the oil and miso.
Roast on a lined baking sheet in a preheated 160c oven for 15 minutes.
Cool on the tray. [ this can be done well ahead of time- make extra as a snacking mix ]
1 small Kent pumpkin, cut into 8cm wedges, skin on, seeds removed
Preheat the oven to 200c.
Toss the pumpkin wedges through the oil until lightly coated. Season with salt and pepper.
Roast on a lined tray for 30-40 minutes.
Whisk the following ingredients together until you have a smooth velvety sauce. (it can be done with a food processor if you like)
1tbs instant dash stock powder
150ml warm water
2tbs soy sauce
1tbs lemon juice
1tbs brown sugar
1tbs mustard powder
1 small clove garlic, minced
Spoon a generous amount of sauce onto each plate, top with a pumpkin wedge and sprinkle with the roasted pepitas. If you like add some cooked and well drained spinach. Serves 4-6.Back to Blog Page