This Miso Gochujang Roasted Pumpkin is sweet, savory, and lightly spicy, with tender slices of pumpkin coated in a glaze packed with so much umami. I love serving it over a layer of creamy roasted red pepper dip (get my recipe here) with chopped chives and roasted sesame seeds on top.
The pumpkin gets golden around the edges in the oven, while the white miso, gochujang, mirin, and maple syrup come together to create a really tasty glaze. Scoop up a little of the dip with each piece for a creamy, smoky contrast and extra layer of flavor.
WHY YOU'LL LOVE THIS MISO GOCHUJANG ROASTED PUMPKIN
- Sweet and savory: White miso and soy sauce add umami, while maple syrup and mirin bring sweetness.
- Packed with a little kick: Gochujang adds a savory heat to the glaze.
- Lots of different extures: you have a tender roasted pumpkin, a creamy dip, and a sprinkle of sesame seeds to make each bite super satisfying.
- Great for sharing: Serve this as a side dish or as part of a spread with rice, tofu, or your favorite mains!
WHAT ARE MISO AND GOCHUJANG?
White miso is a fermented soybean paste with a mellow, savory flavor. It adds a rich umami taste to the glaze and pairs so well with the sweetness of the pumpkin. There are also different types of miso that vary in flavors but I like to use white miso for this recipe.
Gochujang is a Korean fermented chili paste that's savory, slightly sweet, and spicy. Different brands can vary in heat and saltiness, so feel free to adjust the amount to your liking.
INGREDIENTS YOU'LL NEED
PUMPKIN
MISO GOCHUJANG SAUCE / GLAZE
You can find the full recipe below!
- soy sauce
- white miso paste
- gochujang
- rice vinegar
- mirin
- maple syrup
- garlic, grated
TO SERVE
- Roasted Red Pepper Dip, for the base (get my recipe here)
- Chopped chives
- Roasted sesame seeds
TO MAKE THIS MISO GOCHUJANG ROASTED PUMPKIN
PREPARE THE PUMPKIN
- Heat the oven to 350F/180C. Line a large baking tray with parchment paper.
- Seed and slice the pumpkin into even pieces about 2.5 to 3.2 cm (1-1.25 inch) thick. Peel first if the skin is tough or not suitable for eating.
- Lightly coat with olive oil and a pinch of salt, then arrange in a single layer on the tray. Use two trays if needed.
ROAST AND GLAZE
- Roast for 20–25 minutes, until starting to soften and brown. Carefully flip the slices.
- Meanwhile, mix all the glaze ingredients until smooth. Brush the glaze over both sides of the pumpkin.
- Roast for another 8–12 minutes, until fork-tender and the glaze is bubbling and lightly caramelized. Watch closely to prevent burning. Continue roasting if needed, loosely covering pieces that brown too quickly.
- Taste a piece once cool enough to handle and add more salt, to taste, if needed.
SERVE
- Spread the roasted red pepper dip on a platter. Arrange the warm pumpkin on top and finish with chopped chives and roasted sesame seeds. Serve and enjoy!
MORE RECIPES YOU'LL LOVE
Miso Gochujang Roasted Pumpkin
Tender roasted pumpkin slices coated in a sweet, savory, and lightly spicy miso gochujang glaze, served over creamy roasted red pepper dip (get my recipe here) with chives and roasted sesame seeds.
Ingredients
MISO GOCHUJANG SAUCE / GLAZE
- 1/2 tbsp soy sauce
- 2 tbsp white miso paste
- 1/2 tbsp gochujang
- 1/2 tbsp rice vinegar
- 2 tbsp mirin
- 1 tbsp maple syrup
- 1 clove garlic grated
TO SERVE
- Roasted Red Pepper Dip , for the base (get my recipe here)
- Chopped chives
- Roasted sesame seeds
Instructions
PREPARE THE PUMPKIN
- Heat the oven to 350F/180C. Line a large baking tray with parchment paper.
- Seed and slice the pumpkin into even pieces about 2.5 to 3.2 cm (1-1.25 inch) thick. Peel first if the skin is tough or not suitable for eating. Lightly coat with olive oil and a pinch of salt, then arrange in a single layer on the tray. Use two trays if needed.
ROAST AND GLAZE
- Roast for 20–25 minutes, until starting to soften and brown. Carefully flip the slices.
- Meanwhile, mix all the glaze ingredients until smooth. Brush the glaze over both sides of the pumpkin.
- Roast for another 8–12 minutes, until fork-tender and the glaze is bubbling and lightly caramelized. Watch closely to prevent burning. Continue roasting if needed, loosely covering pieces that brown too quickly.
- Taste a piece once cool enough to handle and add more salt, to taste, if needed.
SERVE
- Spread the roasted red pepper dip on a platter. Arrange the warm pumpkin on top and finish with chopped chives and roasted sesame seeds. Serve and enjoy!
Notes
- Pumpkin: Use a roasting pumpkin or winter squash. Whether the skin can be eaten depends on the variety; peel if tough or unsuitable for eating. Cooking time can vary with the variety and thickness of your pumpkin.
- Glaze: White miso and gochujang vary in saltiness and heat. Taste the cooked pumpkin before adding salt and adjust gochujang to your preferred heat next time.
- Dip: Try my roasted red pepper dip or other dip of your choice (something like a hummus or baba ganoush can work too!). Serve as much as you'd like underneath the pumpkin.
- Storage: Refrigerate pumpkin and dip separately in covered containers for up to 3 days. Reheat pumpkin in the oven or air fryer until hot and add dip and garnishes just before serving.
NUTRITIONAL INFO
Serving: 1serving | Calories: 144kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 511mg | Potassium: 894mg | Fiber: 2g | Sugar: 13g | Vitamin A: 21294IU | Vitamin C: 23mg | Calcium: 65mg | Iron: 2mg
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