Family friendly Side Asian

Thai-style roast pumpkin

Name: Thai-style roast pumpkin
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 3
Cuisine: /asian
Ingredients: 1/4 whole butternut pumpkin, skin on, seeds removed; 1/4 cup (60ml) olive oil; 1 garlic clove, crushed; 1 teaspoon ground cumin; 2-tablespoons sweet chilli sauce; 4 tablespoons rice wine vinegar; 1 tablespoon brown sugar; 2 tablespoons (40ml) ketjap manis; 2 teaspoons sesame oil; Coriander, to garnish (optional)

Rate now

40m

35m

Jump to recipe

For something a little bit different, try this sweet and sticky Thai twist on the classic roast pumpkin.

1/4 whole butternut pumpkin, skin on, seeds removed
1/4 cup (60ml) olive oil
1 garlic clove, crushed
1 teaspoon ground cumin
2-tablespoons sweet chilli sauce
4 tablespoons rice wine vinegar
1 tablespoon brown sugar
2 tablespoons (40ml) ketjap manis
2 teaspoons sesame oil
Coriander, to garnish (optional)

Method

1.

Preheat the oven to 180°C.
2.

Cut the pumpkin into about 10 wedges. Brush exposed sides with 1 tablespoon of the olive oil. Season, then place skin-side down on a baking tray and roast for 30 minutes. (If the slices fall over, just cook them on their side, but turn them over at least once during the cooking time.)
3.

While pumpkin is cooking, place the garlic, cumin, chilli sauce, rice wine vinegar, sugar, ketjap manis, remaining olive oil and sesame oil in a saucepan and bring to the boil. Reduce heat to low and simmer for 2 minutes. Remove pumpkin from oven and place in a large bowl. Add dressing, tossing pieces until well-coated. Set aside for 30 minutes, then serve at room temperature drizzled with dressing. Garnish with coriander, if desired.