Bright and beautiful to look at, simple to make, this colourful dish is one more way to use that huge chunk of pumpkin sitting in your fridge. You can throw in any other veg you have spare (we used radishes and mushrooms). Serve with meat, fish or on its own over charred greens. We love the versatility of pumpkin and use it in soups, roasts, stews, salads, pies, frittatas, even sandwiches! Pumpkin also has an amazing nutrition profile being rich in vitamin C, fibre, and folate plus its a superb source of the powerful antioxidant beta-carotene.


You will need

  • Quarter pumpkin sliced into 1 inch thick wedges
  • Bunch of radishes, cleaned and chopped into thick wedges
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tbsp sesame oil
  • 1 tbsp white miso paste
  • 1 tbsp honey/maple syrup
  • 2 tbsp chia seeds
  • 2 tbsp sesame seeds

What you do

Mix the garlic, ginger, oil, miso and honey together in a bowl. Add the pumpkin and radishes, toss to coat and place flat on a large oven tray lined with baking paper. Mix the chia and sesame seeds together and scatter over the pumpkin then roast in the oven at 200°C for 35 minutes or until golden.

Join the conversation! 1 Comment

  1. […] Miso – the health benefits of these fermented beans are widely documented and it lasts for ages in the fridge. There are different types (white, yellow and red) – it really comes down to personal taste with white being the mildest and red being the most pungent/salty. We love it in our peanut miso dressing and with our roast pumpkin and radish. […]



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


Brunch, Christmas, Dinner, Lunch, Sides, Vegetables, Vegetarian


, , ,