A white platter with wedges of roast pumpkin with ginger and soy sauce. The pumpkin has been sprinkled with fresh corriander. The remainder of the bunch sits to the left-hand side of the platter.

Pumpkin is a nutritious and delicious vegetable full of vitamins, minerals and antioxidants. In this recipe we put an Asian-twist on roast pumpkin with a zingy soy ginger dressing.

Ginger and Soy Roast Pumpkin

Recipe by Cara Boatswain | Photography by Brandee Meier
Pumpkin is a nutritious and delicious vegetable full of vitamins, minerals and antioxidants. In this recipe we put an Asian-twist on roast pumpkin with a zingy soy ginger dressing.
Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish
Servings 6 people

Ingredients
 

  • 1 kg Japanese pumpkin sliced into 5cm-thick wedges, seeds removed
  • extra-virgin olive oil
  • 1 tablespoon sesame seeds
  • handful coriander leaves
  • GINGER AND SOY DRESSING
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon grated ginger
  • 1 tablespoon Chang’s Hot Chilli Sauce
  • 2 tablespoons rice wine vinegar
  • teaspoons brown sugar

Instructions
 

  • Preheat oven to 200°C and line two baking trays with baking paper.
  • Arrange pumpkin wedges on baking trays and generously drizzle with olive oil. Bake in preheated oven for 30 minutes or until pumpkin is soft and golden. Transfer to a serving platter.
  • While pumpkin is baking, whisk together the dressing ingredients.Drizzle over baked pumpkin. Sprinkle with sesame seeds and corianderleaves. Enjoy hot or cold.
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