Today we have a special guest recipe post! Dania Portman has shared with us her recipe for this delicious Miso & Orange Pumpkin side dish. We thought that it was the perfect recipe to share in the lead up to festive season and could come in handy if you’re looking to jazz up Christmas Lunch.
Thank you, Dania, for sharing this with us and our Miso loving community! You can find out more about Dania here.
Miso & Orange Pumpkin
Serves 4 as a side
1 Tbsp of ground coriander
4 Tbsp of Olive Oil
zest and juice of 1/2 an orange
2 Tbsp Meru Miso Paste
1 tsp of grated fresh ginger
salt and pepper
Pre-heat oven to 180c
Cut pumpkin into wedges and coat with 1 Tbsp of Olive Oil, ground coriander, salt and pepper.
Roast Pumpkin at 180c for 40 minutes until soft and golden
Mix remaining oil with miso orange zest & juice and ginger into a thick sauce. Season to taste.
Arrange pumpkin wedges on a plate and drizzle with the sauce.
You can use a variety of pumpkin like butternut, Jem squash etc
You can also roast other root vegetables or zucchini as pictured, just adjust your cooking times to suit.