Vegetable-stuffed miso-glazed pumpkin

Name: Vegetable-stuffed miso-glazed pumpkin
Yield: 6
Ingredients: 3kg pumpkin, Jap (kabocha); 3 bunches broccoli, coarsely chopped; 3 bunches asparagus, coarsely chopped; 1½ cups cooked white beans (canned beans are fine); ½ tsp finely chopped garlic; ½ tsp finely chopped ginger; ½ cup parsley, chopped; ½ cup coriander, chopped; 1 tbs sesame seeds; 1 tbs sesame oil; Finely grated rind of 1 orange; Juice of 1 orange; Yoghurt or tahini, to serve; 2 tbs red miso paste; ½ tbs sugar; 2 tbs mirin; 1 tbs sake (optional)

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by Guy Turland

Feb 22, 2019

This hearty vegetarian dish won't let you go hungry.

3kg pumpkin, Jap (kabocha)
3 bunches broccoli, coarsely chopped
3 bunches asparagus, coarsely chopped
1½ cups cooked white beans (canned beans are fine)
½ tsp finely chopped garlic
½ tsp finely chopped ginger
½ cup parsley, chopped
½ cup coriander, chopped
1 tbs sesame seeds
1 tbs sesame oil
Finely grated rind of 1 orange
Juice of 1 orange
Yoghurt or tahini, to serve

Miso glaze

2 tbs red miso paste
½ tbs sugar
2 tbs mirin
1 tbs sake (optional)

Method

1.

Preheat oven to 180°C.
2.

For the miso glaze, mix all the ingredients together in a bowl.
3.

Using a sharp knife carefully cut the top off the pumpkin and use a spoon to scoop out the seeds (reserve the seeds to roast for snacks). Using a fork or paring knife, poke a few holes in the inner flesh of the pumpkin, being careful not to pierce the skin. Use a pastry brush to coat the inside of the pumpkin with a good layer of miso glaze.
4.

Place the pumpkin on a baking tray lined with baking paper and bake for 1 hour or until tender, brushing the inside of the pumpkin with more miso glaze every 15 minutes so it soaks into the flesh and begins to caramelise.
5.

While the pumpkin is roasting, mix broccoli, asparagus, white beans, garlic, ginger, parsley, coriander, sesame seeds, oil, and orange rind and juice together in a bowl and season with salt and pepper.
6.

Once tender, remove the pumpkin from the oven, fill with the vegetable stuffing, return it to the oven and bake for a further 15 minutes until filling is tender.
7.

Serve the pumpkin whole in the middle of the table and top portions with generous dollops of yoghurt or tahini.