Miso glazed pumpkin with coriander

Greg Bowker

Soup is my go-to usually if I have a pumpkin to cook, but even then I prefer roasting it first to give a better depth of flavour. With smaller buttercup pumpkins, I like to leave the skin on and roast it sliced quite thin. This gives a crisp edge, and it's a great side dish for your roast or for any meal that needs veges on the side.

Ingredients

1	Buttercup pumpkin (Main)
2 Tbsp	Miso paste
2 Tbsp	Sesame oil
1 Tbsp	Rice wine vinegar
1 tsp	Soy sauce
1 pinch	Chilli powder
1 pinch	Fresh coriander, to garnish

Directions

1. Preheat the oven to 180C. Cut the buttercup in half and scoop out the seeds. Cut each half into 1 cm slices and place on an oven tray lined with baking paper.
2. Whisk the miso, oil, vinegar, soy sauce, and chilli together in a small jug or bowl. Using a pastry brush, rub the glaze on both sides of the pumpkin.
3. Cook for about 25 minutes until golden brown - some of the glaze may burn slightly on the tray, so make sure you line your tray. Using tongs, turn the pieces over part way through if you wish.
4. Remove from the oven and sprinkle with fresh coriander.

If you liked this recipe, try Delaney's

cinnamon and sea salt roast pumpkin with walnuts and feta