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Method
Step 1
Preheat oven to 180°C. Line 2 large baking trays with baking paper. Arrange pumpkin on 1 lined tray. Combine the miso, vinegar, oil, ginger, chilli flakes, if using, and half the maple syrup in a small bowl. Reserve 1 tbs of the miso mixture in a small bowl. Brush the pumpkin with the remaining miso mixture. Roast, basting occasionally, for 55-60 mins or until golden and tender.
Step 2
Meanwhile combine the almond, pistachio, pepitas, sunflower seeds and sesame seeds in a medium bowl. Add coconut oil and remaining maple syrup and stir to combine. Spread over remaining lined tray. Bake for 12-15 mins or until golden and crisp. Set aside to cool completely. Break into pieces.
Step 3
Cook the edamame or broad beans in a saucepan of boiling water for 2 mins or until heated through. Drain well.
Step 4
Combine the tahini, lime juice and reserved miso mixture in a small bowl, adding a little water to loosen dressing slightly, if necessary.
Step 5
Arrange pumpkin on a large serving platter. Top with leaf blend. Sprinkle with the nut crumble and edamame or broad beans. Drizzle with dressing to serve.
Serve withspring onion curls
Always check the label to make sure you’re using vegan ingredients.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute frozen edamame for broad beans.
Miso and ginger butternut pumpkin with nut crumble
Serves88
Cook time1 hr1 hour
Prep time20 mins20 minutes, + cooling time
+ cooling time
Ingredients
2 butternut pumpkins, halved lengthways, seeded
2 tbs miso paste
2 tbs rice wine vinegar
1 tbs olive oil
1 tbs finely grated ginger
1 tsp dried chilli flakes (optional)
1/3 cup (80ml) maple syrup
1/4 cup (40g) unsalted almonds, finely chopped
1/4 cup (40g) unsalted pistachios, finely chopped
2 tbs pepitas (pumpkin seeds)
2 tbs sunflower seeds
2 tbs sesame seeds
1 tbs coconut oil, melted
1 cup (150g) frozen edamame, thawed, peeled
2 tbs tahini
2 tbs lime juice
300g pkt Coles Australian Baby Leaf Blend
Description
Try our vegan miso and ginger butternut pumpkin with nut crumble. It’s a delicious dish for your next dinner party.
Method
Step 1
Preheat oven to 180°C. Line 2 large baking trays with baking paper. Arrange pumpkin on 1 lined tray. Combine the miso, vinegar, oil, ginger, chilli flakes, if using, and half the maple syrup in a small bowl. Reserve 1 tbs of the miso mixture in a small bowl. Brush the pumpkin with the remaining miso mixture. Roast, basting occasionally, for 55-60 mins or until golden and tender.
Step 2
Meanwhile combine the almond, pistachio, pepitas, sunflower seeds and sesame seeds in a medium bowl. Add coconut oil and remaining maple syrup and stir to combine. Spread over remaining lined tray. Bake for 12-15 mins or until golden and crisp. Set aside to cool completely. Break into pieces.
Step 3
Cook the edamame or broad beans in a saucepan of boiling water for 2 mins or until heated through. Drain well.
Step 4
Combine the tahini, lime juice and reserved miso mixture in a small bowl, adding a little water to loosen dressing slightly, if necessary.
Step 5
Arrange pumpkin on a large serving platter. Top with leaf blend. Sprinkle with the nut crumble and edamame or broad beans. Drizzle with dressing to serve.
Serve withspring onion curls
Always check the label to make sure you’re using vegan ingredients.
