Butternut pumpkin with lemon tahini and miso granola

Name: Butternut pumpkin with lemon tahini and miso granola recipe
Yield: 4
Ingredients: 1 large (about 1.5 kg) butternut pumpkin, peeled, cut into thick wedges; 80-100ml extra virgin olive oil; 1 tsp smoked paprika; 1 tsp ground coriander; Handful of flat-leaf parsley leaves; 1/3 cup (90g) tahini; Juice of 1/2 lemon; 1 tbs extra virgin olive oil; 1 garlic clove, crushed; 1 cup (100g) rolled oats; 1/2 cup (80g) shelled pistachios, roughly chopped; 1/2 cup (75g) hazelnuts, roughly chopped; 1/2 cup (70g) sunflower seeds; 1/4 cup (35g) sesame seeds; 1 tbs fennel seeds; 1 tsp sea salt; 2 tbs white miso paste; 2 tsp chilli sauce, such as sriracha, sambal oelek, gochujang (or use dried chilli flakes); 1/4 cup (60ml) olive oil; 1 tbs maple syrup (or brown sugar)

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by Hetty Lui McKinnon

Hetty Lui McKinnon, Chef

Jan 20, 2020

"Butternut pumpkin with lemon tahini is a simple salad in itself. I've taken it to another level with savoury granola," says Hetty McKinnon. This recipe is an edited extract from Community: Salad Recipes From Arthur Street Kitchen by Hetty McKinnon (Plum/Pan Macmillan, $39.99).

1 large (about 1.5 kg) butternut pumpkin, peeled, cut into thick wedges
80-100ml extra virgin olive oil
1 tsp smoked paprika
1 tsp ground coriander
Handful of flat-leaf parsley leaves

Lemon tahini

1/3 cup (90g) tahini
Juice of 1/2 lemon
1 tbs extra virgin olive oil
1 garlic clove, crushed

Miso granola (makes approx. 3 1/2 cups)

1 cup (100g) rolled oats
1/2 cup (80g) shelled pistachios, roughly chopped
1/2 cup (75g) hazelnuts, roughly chopped
1/2 cup (70g) sunflower seeds
1/4 cup (35g) sesame seeds
1 tbs fennel seeds
1 tsp sea salt
2 tbs white miso paste
2 tsp chilli sauce, such as sriracha, sambal oelek, gochujang (or use dried chilli flakes)
1/4 cup (60ml) olive oil
1 tbs maple syrup (or brown sugar)

Method

1.

Preheat the oven to 220°C.
2.

Place the pumpkin on a baking tray, drizzle with olive oil and scatter over the paprika, coriander and a generous amount of sea salt and black pepper. Using your hands, massage oil and spices into the pumpkin pieces until they are well coated. Spread them in a single layer on the tray, and bake for 30-40 minutes until the pumpkin is tender, flipping over halfway through. Insert a knife or skewer to test for doneness.
3.

For the lemon tahini, whisk together the tahini, lemon juice, olive oil and garlic until well combined. Season with sea salt and black pepper. Whisk in about 100ml of water, 1 tbs at a time. The sauce will become thick – simply keep adding water and whisk until mixture is the consistency of thickened cream.
4.

For the miso granola, reduce the oven to 180°C and line a baking tray with baking paper. Place all the ingredients in a bowl and toss to combine. Spread mixture onto the prepared tray and bake for 20 minutes, stirring once, or until golden. Allow to cool completely, then break the granola into smaller pieces using your hands.
5.

To serve, place the pumpkin on a plate and drizzle with lemon tahini. Top with 3-4 tbs of miso granola and scatter with the parsley leaves to serve.