Asian Style Roasted Pumpkin
This might be one of the most satisfying things you can do with a pumpkin. The edges caramelize in the oven until golden and sweet, and the contrast of creamy miso-tahini with the punchy ginger relish is just perfection. Every bite hits something different; nutty, salty, acidic, and a little spicy.
It’s a gut friendly dish that feels light and vibrant. I love serving it as a main with greens on the side, but it’s just as perfect as a simple, show-stopping side dish.
Why You’ll Love It
100% plant-based and naturally gluten-free
Full of gut-friendly miso and sesame
Anti-inflammatory powerhouse (ginger, coriander, chili)
Sweet, salty, and tangy flavor balance
Beautiful centerpiece for autumn or winter meals
Ingredients (serves 2–3)
Roasted Pumpkin
½ Hokkaido pumpkin, cut into chunky crescents (skin on)
2 tbsp olive oil
Sea salt, to taste
Ginger Relish
1 tbsp cold-pressed sesame oil (or skip and top with sesame seeds if avoiding oils)
1 tbsp tamari (or coconut aminos)
1 tbsp rice vinegar or lime juice
1 small jalapeño, thinly sliced into matchsticks
1 knob of ginger, cut into thin matchsticks
2–3 spring onions, sliced into rounds
1 small handful coriander, chopped
Flaky salt, to taste
Miso-Tahini Sauce
½ dl (¼ cup) tahini
1 tbsp white or chickpea miso
1 tbsp rice vinegar
1 tsp maple syrup
Squeeze of lime juice
1–2 tbsp warm water, to thin
How to
Roast the pumpkin:
Heat oven to 200 °C. Arrange pumpkin crescents on a parchment-lined tray. Drizzle with olive oil and sea salt, massaging it in. Roast 45–60 minutes, until golden and caramelized.
Make the miso-tahini:
Whisk all ingredients until the sauce splits, then comes back together into a silky, glossy cream. Adjust thickness with a splash of water if needed.
Prepare the relish:
Combine all ingredients except coriander. Add coriander right before serving so it stays bright and fresh.
Assemble:
Spread the miso-tahini across a serving plate, layer the roasted pumpkin pieces, and spoon the ginger relish on top.
Finish with an extra squeeze of lime over the whole dish.
To Serve
Enjoy as a standalone dish or pair it with cooked quinoa, brown rice, or roasted tofu for a more filling meal.
Anti-Inflammatory Notes
Pumpkin → rich in beta-carotene and fiber.
Ginger & chili → support circulation and reduce inflammation.
Miso → probiotic-rich and gut-friendly.
Sesame & tahini → source of healthy fats and minerals.
