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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