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Miso Baked Pumpkin

Yields2 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins

Miso Baked Pumpkin with coriander and radish salad. An easy to prepare and nourishing Autumn dish.

 ¼ Jap pumpkin
Glaze
 1 tbsp White miso paste
 1 tbsp Olive oil
 1 tbsp Brown sugar
 1 tsp Soy Sauce
 1 tsp Sesame oil
Coriander and Radish Salad
 ¼ Bunch of coriander
 3 Red radishes
Salad Dressing
 60 ml Olive oil
 1 Lime - juiced
 1 Pinch of salt
Miso Pumpkin
1

Cut pumpkin into even slices, approximately 2.5 cm thickness. Keep skin on.

2

Combine all glaze ingredients together in mixing bowl and stir thoroughly until combined.

3

Coat pumpkin slices evenly with glaze and place on an oven tray (lined with baking paper).

4

Bake at 180°C for 30 - 40 minutes until golden brown and pumpkin is cooked through and tender.

Coriander and Radish Salad
5

Rinse coriander thoroughly and drain. Rinse and finely slice radishes.

6

Combine olive oil, lime juice and salt. Whisk until thoroughly combined.

7

Add dressing to salad ingredients and toss thoroughly.

Serve immediately.

Nutrition Facts

Servings 2