- Egg free
- Nut free
- Peanut free
- Shellfish free
- Seafood free
- No added sugar
- Vegetarian
- High in dietary fibre
- High in protein
- 3 serves veg or fruit
A twist on classic potato wedges, these Asian-inspired pumpkin wedges are an impressive side dish.
- Serves4, as a side
- Cook time50 minutes
- Prep time15 minutes, + overnight chilling time
Ingredients
- 500g Greek-style yoghurt
- 2 tsp miso paste
- 1/2 (about 800g) Kent pumpkin, seeded, cut into wedges
- 1/3 cup (80ml) soy sauce
- 1/4 cup (60ml) honey
- 1 tbs finely grated ginger
- 1 tsp sesame oil
- 2 tsp white sesame seeds
- 1 tsp black sesame seeds
- 1/2 cup coriander leaves
- 1/2 cup watercress sprigs
- Spring onion curls, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the yoghurt and miso in a medium bowl. Season. Line a large sieve with muslin or a clean Chux cloth and place over a large bowl. Spoon the yoghurt mixture into the lined sieve. Loosely cover and place in the fridge for 6 hours or overnight to drain.
Step 2
Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange the pumpkin over the tray.
Step 3
Combine the soy sauce, honey, ginger and sesame oil in a small saucepan. Bring to a simmer over medium heat. Reserve half the honey mixture in a small heatproof bowl.
Step 4
Brush the pumpkin with the remaining honey mixture and sprinkle with the white and black sesame seeds. Bake, turning occasionally and basting with tray juices, for 40-45 mins or until the pumpkin is golden and tender.
Step 5
Remove the yoghurt mixture from the fridge and discard the liquid in the bowl. Spoon the yoghurt mixture over a serving platter. Top with pumpkin wedges. Sprinkle with coriander, watercress and spring onion curls. Serve with reserved honey mixture.
Recipe tip
COOK. SAVE. STORE.
There are plenty of ways to enjoy the umami flavour of miso paste. Use it to make an Asian-style salad dressing or a rich ramen broth. You can even add it to desserts for a sweet-and-salty twist. Try our Pear and White Chocolate Miso Cookies.
Honey-soy pumpkin wedges with miso cream
- Serves4, as a side
- Cook time50 minutes
- Prep time15 minutes, + overnight chilling time
Ingredients
- 500g Greek-style yoghurt
- 2 tsp miso paste
- 1/2 (about 800g) Kent pumpkin, seeded, cut into wedges
- 1/3 cup (80ml) soy sauce
- 1/4 cup (60ml) honey
- 1 tbs finely grated ginger
- 1 tsp sesame oil
- 2 tsp white sesame seeds
- 1 tsp black sesame seeds
- 1/2 cup coriander leaves
- 1/2 cup watercress sprigs
- Spring onion curls, to serve
Description
A twist on classic potato wedges, these Asian-inspired pumpkin wedges are an impressive side dish.
Method
Step 1
Combine the yoghurt and miso in a medium bowl. Season. Line a large sieve with muslin or a clean Chux cloth and place over a large bowl. Spoon the yoghurt mixture into the lined sieve. Loosely cover and place in the fridge for 6 hours or overnight to drain.
Step 2
Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange the pumpkin over the tray.
Step 3
Combine the soy sauce, honey, ginger and sesame oil in a small saucepan. Bring to a simmer over medium heat. Reserve half the honey mixture in a small heatproof bowl.
Step 4
Brush the pumpkin with the remaining honey mixture and sprinkle with the white and black sesame seeds. Bake, turning occasionally and basting with tray juices, for 40-45 mins or until the pumpkin is golden and tender.
Step 5
Remove the yoghurt mixture from the fridge and discard the liquid in the bowl. Spoon the yoghurt mixture over a serving platter. Top with pumpkin wedges. Sprinkle with coriander, watercress and spring onion curls. Serve with reserved honey mixture.