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 mins
Cook Time 30 minutes mins
- 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
- 1½ teaspoons brown sugar
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.