Miso Roast Pumpkin

Roasted pumpkins are amazing. Very easy, very healthy, very flavourful. All you need to do is slice a pretty squash (acorn, butternut, hokkaido – whatever tickles your fancy), drizzle with a tiny bit of oil and stick it in the oven at 200°C for however long it takes to turn soft and browned in spots. Delicious. Don’t bother peeling it. I never can remember which varieties’ peels are edible and which aren’t so I just try it and discard if it’s overly chewy or not tasty, otherwise I’ll eat it. Pretty sure there are no poisonous pumpkin peels which is not to say there aren’t!! Just because I’m a reckless pumpkinpeeleater doesn’t mean I’m in any way encouraging you to do the same – if in doubt, by all means peel! Same goes for the seeds, by the way.

pumpkin or squash / miso paste / chili flakes / tomatoes / oil / smoked paprika powder

miso pumpkin

For this dish, I brushed an acorn squash with some miso paste and olive oil, some chili flakes, flaky sea salt and freshly ground pepper and stuck it in the oven for around 40 mins. Oh, and I put some cherry tomatoes on the same baking tray cut side up as well. After taking it out, I added some smoked paprika powder, a bit more miso paste and fresh basil leaves – done!

2 thoughts on “Miso Roast Pumpkin

  1. I love roasted squash! I like to roast the halves of an acorn squash and use them as the bowl for whatever stuffing or stews I make.


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