Recipe for Roasted Pumpkin, Umeboshi & Miso
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.
- Prep Time
- 15 minutes
- Cooking Time
- 35 minutes
- Servings
- 4
- Category
Main course
- Kitchen
- Japanese
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
Directions
- 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.
