Miso & umeboshi baked pumpkin recipe

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A vegetable-centric dish worthy of the main event! I like to serve this pumpkin on a courgette pancake with some kimchi and a spoonful of Japanese mayonnaise.

  • Yield: 1 Serving


  • 1 kabocha pumpkin or 3 small pumpkins
  • bunch of spring onions/scallions
  • 4 tbsp flavourless oil
  • 2 tsp sesame oil
  • 4 tbsp white miso paste
  • 2 tbsp soy sauce
  • 4 tbsp mirin
  • 4 tsp umeboshi paste
  • cooking string (optional)
  • roasting pan, lined with baking parchment
How to Make It
  1. Preheat the oven to 180°C (350°F) Gas 4.
  2. Cut the pumpkin(s) in half lengthways and deseed. Cut the pumpkin(s) into 5 cm/2-inch thick wedges and tie loosely together with cooking string. Nestle the spring onions/scallions between the wedges and place in the prepared roasting pan. (Alternatively, you can spread the wedges and onions in a roasting pan without tying.)
  3. Mix together the remaining ingredients in a small bowl with 2 tbsp water to make a marinade and brush generously all over the pumpkin slices.
  4. Roast in the preheated oven for 30–40 minutes for 1 medium pumpkin (or 30–35 for 3 smaller) turning over halfway through until tender. Shake the pan to coat the pumpkin pieces in the sticky marinade and remove to a serving plate.

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