Not your average pumpkin situation 🎃
Roasted until caramelised, brushed with a salty-sweet miso maple glaze, then crusted in sesame seeds for that proper crunch. Finished with a herby yoghurt that’s fresh, tangy and just cuts through it all.
This one walks onto the table as a “side” and leaves as the main character.
Good food makes it better.
Grab everything you need from your weekly order and give it a go — your future self (and anyone you’re feeding) will thank you.
Ingredients
Miso Sesame Pumpkin
- 2 tbsp miso paste
- 3 tsp pure maple syrup
- 1 tbsp sesame oil
- 2 tbsp extra virgin olive oil
- 2 tbsp water
- 6 tbsp white sesame seeds
- 6 tbsp black sesame seeds
- ½ pumpkin (cut into wedges)
Herby Yoghurt
- 9 tbsp plain Greek yoghurt
- Large handful fresh coriander
- Handful fresh mint
- ½ tsp salt
- Juice of ½ lemon
- 1 tbsp tahini
- 1 tbsp pure maple syrup
- 1 tbsp extra virgin olive oil
- Extra coriander (to garnish)
Method
- Preheat oven to 180°C (fan-forced) and line a baking tray.
- Cut pumpkin into wedges (about 4cm thick) and place on the tray.
- In a small bowl, whisk together miso paste, maple syrup, sesame oil, olive oil, and water until smooth.
- Brush the glaze generously over both sides of each pumpkin wedge.
- Combine white and black sesame seeds & spread onto a plate. Press each wedge into the seeds to coat well, and then return to the tray.
- Roast for 45-55 minutes, or until soft and caramelised.
- For the herby yoghurt, blend all ingredients in a food processor until smooth. Taste and adjust seasoning if needed.
- To serve, arrange pumpkin onto a plate, top with a generous drizzle of herby yoghurt & garnish with coriander - enjoy!
