Recipe for Roasted Pumpkin, Umeboshi & Miso
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Portion
4
Preparation time
15 minutes
Cooking time
35 minutes
Calories
450
This roasted pumpkin with white miso and umeboshi is a simple and comforting recipe, where the sweetness of the pumpkin meets the umami of the miso and the subtle acidity of the Japanese plum. The slightly sweet marinade, flavored with sesame oil, coats the vegetable for oven baking, making it melt-in-the-mouth on the inside and delicately caramelized on the outside. A tasty vegetarian dish, ideal as a side dish or light main course.
Ingredients
- 2 tablespoons white miso
- 2 teaspoons of umeboshi paste
- 2 tablespoons of honey or maple syrup
- 2 tablespoons sesame oil
- Fresh cheese
Chopped chives
-
Sesame seeds
For the marinade
For decoration (optional)
Instructions
- Preheat the oven to 200°C.
- Wash the pumpkin, cut it in half, remove the seeds, and then cut it into quarters or thick slices. It is not necessary to remove the skin.
- Arrange the pumpkin pieces on a baking sheet lined with parchment paper and bake for 20 minutes.
- Meanwhile, prepare the marinade by mixing together the white miso, umeboshi paste, honey or maple syrup, and sesame oil.
- Remove the pumpkin from the oven, coat it generously with marinade, then return to the oven for another 15 minutes, until it is tender and slightly caramelized.
- When you take it out of the oven, add a few dollops of cream cheese and sprinkle with chives or sesame seeds before serving.
Recipe notes
For an even more indulgent treat, serve this roasted pumpkin with a creamy miso and sesame sauce. Mild and rich in umami, it adds a smooth touch that enhances the roasted flavors of the dish.
Nutrition
Nutrition
- per serving
- Calories
- 450
Amount/serving
% of recommended daily intake
- Carbs
- 76 grams
- 25%
- Protein
- 11 grams
- 22%
- Fat
- 11 grams
- 17%
- Saturated fatty acids
- 2 grams
- 15%
- Fiber
- 3 grams
- 13%
- Sugar
- 0 grams
- Sodium
- 684 milligrams
- 30%
- Iron
- 5 milligrams
- 29%
- Potassium
- 126 milligrams
- 4%
Our recommendations for this recipe:
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