Irresistible Miso-Glazed Roasted Pumpkin
Put a new twist on a classic fall recipe with this sweet and savory recipe! The crunchy fried chilies, shallots and garlic give flavor and texture, while the saltiness of miso accentuates the natural sweetness of the soft, sweet roasted fresh pumpkin. This easy to prepare fall delicacy serves well as an appetizer or side dish. Enjoy!
Ingredients
Ingredients
- 2 small pumpkins Cut into thick wedges
- 1/3 cup olive oil
- sea salt To taste
Glaze
- 1/2 cup rice vinegar
- 6 tbsp honey
- 6 tbsp red miso paste
- 2 tbsp sesame oil
Garnish
- 3 red chilies finely sliced
- 2 shallots peeled and finely sliced
- 1 cup vegetable oil
- 6 garlic cloves peeled and sliced
Instructions
Roasting Pumpkin
- Preheat the oven to 425ºF.
- Place pumpkin wedges in a large mixing bowl and toss with olive oil to coat.
- Transfer wedges to a roasting tray and arrange in a single layer. Salt to taste.
- Roast for 15 minutes, turn, then roast for an additional 15 minutes, or until soft and caramelized.
Preparing Glaze
- Combine all ingredients in a small saucepan.
- Bring to the boil and cook for 3–4 minutes until slightly thickened.
Garnish
- Pour oil in medium saucepan and heat on medium.
- Toss in chilies and shallots and stir to coat.
- Gently fry gently for 4-5 minutes, until the shallots turn golden at the edges
- Add garlic and fry for another 5 minutes, stirring regularly, until garlic and shallots are golden all over.
- Drain and transfer to paper towel lined plate. Salt to taste.
Serve
- Arrange pumpkin wedges on large serving platter.
- Drizzle all over with glaze and sprinkle garnish.
Notes
May use squash in place of pumpkin or a combination of both.
