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Miso Maple Roasted Pumpkin with Toasted Walnuts

Miso Maple Roasted Pumpkin with Toasted Walnuts

Sweet, savory, and perfectly caramelized, this miso maple roasted pumpkin pairs nutty sesame flavour with crunchy toasted walnuts. A simple yet elegant side dish, it’s a cozy balance of umami richness and autumn warmth.
January 11, 2024
Prep Time: 10 mins
Cook Time: 1 hour
Servings: 4 - 5
Difficulty: Easy

Originally Posted By: Laura Romeo - Weber Grill Expert

Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Serve the pumpkin wedges with the walnuts on top and garnish with parsley.