A twist on classic potato wedges, these Asian-inspired pumpkin wedges are an impressive side dish.
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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.
Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange the pumpkin over the tray.
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.
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.
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.
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.