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.

Pepitas

1 cup pepitas

1 tbs miso paste

1tbs oil

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

2tbs oil

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.

Sesame Sauce

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

5tbs tahini

1tbs sake

2tbs soy sauce

1tbs lemon juice

1tbs brown sugar

1tbs miso

1tbs mustard powder

1 small clove garlic, minced

To assemble

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.