HAPPY NATIONAL PUMPKIN DAY!
This pumpkin recipe is full of toasty, warm, comforting flavours. Enjoy it as a side dish to your roast or turn it into an easy vegetarian main dish with peppery rocket and feta.
|For the Recipe:|
|1||Jap/Kent pumpkin- approx. 1kg|
|1 Tbsp.||Miso paste|
|1 Tbsp.||Maple syrup|
|1 Tbsp.||Sesame oil|
|1 Tsp.||Sea salt|
|1/2 Tsp.||Freshly ground black pepper|
|1/4 Tsp.||Ground cinnamon|
|Garnish||Fresh parsley leaves|
- Prepare the barbecue for indirect cooking over medium heat (190°C-230°C). If you are using a Weber Q Barbecue, set up your barbecue with a convection tray and a roasting trivet.
- Deseed the pumpkin and cut into 4cm thick wedges. In a small bowl combine the miso, maple syrup, sesame oil, salt, pepper and cinnamon. Spoon 2 teaspoons of the miso ingredients over the walnuts, toss to coat and set aside until required. Pour the remaining miso dressing over the pumpkin slices.
- Roast the pumpkin wedges over indirect medium heat, with the lid closed for 40 to 60 minutes, or until softened. Reserve any of the leftover miso liquid from the dish and brush on the pumpkin halfway through. When there is 20 minutes remaining of the roasting time, place the walnuts on a small square of foil, folding up the sides to create a small boat. Add the walnuts packet to the barbecue, in the indirect zone. Continue to roast until the walnuts are golden and toasted the pumpkin is cooked through.
- Serve the pumpkin wedges with the walnuts on top and garnish with parsley.