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Miso-glazed pumpkin
Serves 4-6 Starters and mains
Ingredients
- 2 small pumpkins, squash or a combination of both, deseeded and cut into thick wedges olive oil, for cooking
For the miso glaze
- 6tbsp rice vinegar
- 4tbsp honey
- 4tbsp white miso paste
- 4tbsp mirin
- 1tsp sesame oil
To serve
- 3 red chillies, thinly sliced
- 2 shallots, thinly sliced
- 350ml vegetable oil
- 4 garlic cloves, sliced
Method
Preheat the oven to 220C/425F/Gas 7. Put the pumpkin in a large baking tray, drizzle with olive oil and toss to coat. Arrange the wedges in a single layer and season well. Roast for around 30 minutes until soft and caramelised, turning halfway through.
Meanwhile, combine all the glaze ingredients in a pan, bring to the boil and cook for 3-4 minutes until glossy and slightly thickened. Put the chillies and shallots in a pan and pour over the vegetable oil.
Gradually bring up to a medium heat and fry gently for 5 minutes until the shallots start to turn a golden colour at the edges. Add the garlic and fry for a further 5 minutes until they are golden all over, stirring regularly. Immediately drain through a sieve (keep the oil for stir-fries) and tip onto a plate lined with kitchen paper. Season.
Arrange the pumpkin wedges on a large serving platter and drizzle over the glaze, ensuring everything gets a good coating. Scatter over the crispy chillies, shallots and garlic and serve.
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