This beautiful dish brings together the earthiness of miso, cinnamon and sesame to wonderfully complement the sweetness of Jap pumpkin. Grassy coriander and tart pomegranate add further depth and contrast. This is wonderful warm or cold and leftovers are a fabulous addition to a salad or noodle dish.
Miso Roast Pumpkin
1 tbspn white miso paste
1 tbspn olive oil
1 tspn sesame oil
1 tbspn maple syrup
1/2 tspn cinnamon
1/2 tspn chilli flakes
1/2 jap pumpkin, cut into slices
1 tspn each black and white sesame seeds
Fresh parsley or coriander and pomegranate to garnish
Preheat the oven to 190C.
Mix together the miso, olive and sesame oils and maple syrup to form a paste.
Place the pumpkin slices on a lined baking try and brush the miso paste over both sides using a pastry brush. Dust with cinnamon and chilli flakes and top with the sesame seeds. Bake for about 30-40 minutes or until golden.
Top with fresh coriander and pomegranate aerils.