Miso glazed pumpkin with coriander
Photo by Greg Bowker
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.
- 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 cinnamon and sea salt roast pumpkin with walnuts and feta