An elegant looking restaurant style appetizer packed with umami flavours. This roasted pumpkin dish paired with a pumpkin and miso puree and a crispy nori and nut dukkah will add great value to your recipe collection.
Are you looking for an exciting vegetarian/vegan appetizer or side dish that has the looks and taste of a quality dish and is made with easily available ingredients? Then stop right here!
This pumpkin dish is not only easy to make but it can be partially prepared ahead of time! Take off the pressure when cooking lunch or dinner for your loved ones by making this quick Roasted Pumpkin with Miso and Nori Nut Dukkah recipe!
If you have tried our curried butternut pumpkin soup, you know we do pumpkin well! Read through the steps below and let's get making this dish.
HOW TO MAKE THIS ROASTED PUMPKIN RECIPE-STEP BY STEP
I have broken down the roasted pumpkin recipe into three parts:
- Making the pumpkin and miso puree
- Making the nori and nut dukkah
- Roasting the pumpkin wedges
Depends how you plan to approach this recipe! You could make the dukkah well ahead of time, even a day before. If stored correctly the dukkah will stay crispy.
While the same goes for the pumpkin puree (once made, it can be re-heated as needed) all the focus will have to be on cooking the pumpkin wedges. Ideally the roasted pumpkin should be served immediately to avoid it turning mushy.
STEP ONE-preparing pumpkin and miso puree
For this recipe we bought a beautiful 1.2kg (2.6 lbs) kent pumpkin (from the jap pumpkin family). This might sound a lot but honestly it was just right for a recipe for 4 people.
To ensure there is enough pumpkin left for the pumpkin wedges, I recommend cutting these first. Place the pumpkin with the bottom side down on a chopping board and make sure the pumpkin can't roll to the side.
Use a sharp knife and cut the pumpkin in half. Next, cut the half pumpkin in two and then again in half until you are left with 8 wedges of similar size. Clean out the seeds and stringy parts of the pumpkin and keep the wedges aside.
You should now be left with at least a quarter of the pumpkin which will be used for making the puree. Remove the skin with a knife and cut the pumpkin into large dices.
As we are aiming at giving the pumpkin puree a more interesting flavour, we cooked the pumpkin with chilli, white onions, ginger, garlic and red miso. These flavours worked perfectly with the roasted pumpkin wedges and the nori nut dukkah.
What is miso?
Miso comes from Japan and consists of soybeans combined with a mold called koji that has been raised from rice, seaweed or barley. There is a wide variety of miso available depending on the fermentation process and ingredients used, but to keep it simple there is white miso and red miso.
Miso comes in a form of a paste and its flavour is salty, sweet, earthy, fruity and savoury. Traditionally Miso is used in soups like miso and ramen. But personally I like to use it in dressings, like in this Quinoa Kale and Salmon Salad and sometimes I also use it to cook vegetables like these miso glazed eggplants!
Cooking the pumpkin puree
To cook the pumpkin puree heat up oil in a medium pot. Add the pumpkin dices and sweat on high heat for 2 minutes. Next, add the sliced onions and cook for another minute. Now add the ginger, garlic and chilli and add about a tablespoon of miso paste.
Further sweat for 30 seconds and add 300ml (1 cup) of water or vegetable stock. Simmer for 10-15 minutes and season with salt and pepper. Place the vegetables in a blender keeping the cooking liquid on the side. Mix to a fine puree adding slowly some of the cooking liquid if required. The puree should be thick and smooth.
STEP TWO- making the nori and nut dukkah
Dukkah is a middle eastern nut and spice mix. We did use a traditional recipe to make dukkah for our poached egg and avocado toast. Not to mention it is simple to make and is mostly used in a dip, but it also makes for an excellent garnish when sprinkled over salads or soups.
For this roasted pumpkin dish, we wanted to stick with Japanese flavours. We worked on a recipe using pepitas and a variety of nuts and added blended nori sheets along with a Japanese spice mix called togarashi.
Here is the full list of ingredients:
- Pepitas are the edible seeds of a pumpkin
- Nuts we used equal parts of chopped walnuts, cashew, macadamia and almonds (feel free to replace them with other nuts)
- Sesame seeds we used half white and half black sesame seeds
- Togarashi is a spicy Japanese blend of seven ingredients including chilli and orange peel
- Nori is a dried edible seaweed famously used in sushi
How to toast dukkah
Now that you have all ingredients ready, add them into a pan (except the nori) and toast them slowly on low heat. This process will take between 5 -10 minutes. Eventually the dukkah will start to brown and spread the aroma of toasted nuts.
Then you will hear the pepitas jumping and popping, similar to making popcorn and that's when you know the dukkah is almost there. Finally toss the dukkah in the pan a few more times and then remove from the heat.
Now you can add the chopped nori and a sprinkle of sea salt. Toss it thoroughly with the dukkah.
AS A NOTE: If you follow the recipe as is, you will be left with some dukkah afterwards. Of course you can just nibble on the dukkah mix as a snack but otherwise it can be sprinkled on just about anything! .
How long can you store dukkah for?
Dukkah can be stored in an air-tight container for up to a month. In case the dukkah has lost it's crispness, just toss it in a pan on medium heat, it will be as crispy as before.
STEP THREE-making the roasted pumpkin
Roasting the pumpkin takes about 15 minutes. Even though the pumpkin will stay hot for a while you should aim to roast the pumpkin when your guests are at the table.
To start, make sure your oven is pre-heated to 190°C (375°F). Place the pumpkin wedges on a baking tray lined with baking paper. Sprinkle the pumpkin with olive oil and sea salt. Finally add some thyme sprigs to the pumpkin and rub the pumpkin with all the ingredients making sure they stick to the pumpkin.
Now roast the pumpkin in the oven with the wedges standing up. After about 8 minutes the pumpkin will start to take colour. Usually then, I place the pumpkin on the side for 3-4 minutes and then on the other side for the same amount of time.
In fact the oil on the hot baking tray helps in roasting the pumpkin. Now, take a fork to check the doneness of the roasted pumpkin, it should feel soft but not mushy. Altogether avoid overcooking the pumpkin, so best to set an alarm, that's what I normally do.
Can you eat the skin of a roasted pumpkin?
Yes, the skin of the pumpkin is edible and very tasty in fact but it needs to be cooked. However, I recommend leaving the skin on only while roasting the pumpkin. You will notice it gives a nice nutty flavour and a palatable texture.
Which pumpkin is best for roasting?
The best pumpkin varieties for roasting are butternut pumpkin and kent pumpkin. They hold their shape well and can be roasted, grilled or even steamed.
How to plate up this roasted pumpkin dish?
As shown below, there are two ways to plate up this roasted pumpkin dish. Either you serve as a side dish for a share style lunch or dinner or as a plated appetizer.
As a share style side dish just place the pumpkin wedges on a board or platter. Sprinkle the roasted pumpkin with the nori nut dukkah and serve the sauce on the side.
As a plated appetizer place three roasted pumpkin wedges on a plate.
Drop a spoon full of the pumpkin miso puree next to the pumpkin wedges.
Lastly garnish the plate with the japanese dukkah and some green herbs.
5 MORE RECIPES THAT COULD BE A SIDE DISH OR AN APPETIZER
We love cooking dishes around vegetables but sometimes it is hard to decide if they are more suitable as an appetizer or as a side dish. So, feel free to choose for yourself😉
- Cos heart salad with buttermilk dressing and lardons
- Ricotta gnocchis with tomatoes and olives
- Roasted baby carrots with carrot top chimichurri
- whole roasted cauliflower with herbed yoghurt
- baked sweet potato with lentils and swiss chard
If you are looking for a simple, quick, and delicious side, these roasted pumpkin wedges won’t disappoint! Perhaps save this recipe for your Thanksgiving or Christmas dinner, it will make a hearty and tasty side! It goes well with almost any main course!
Nevertheless, when you make this recipe, leave us a comment below! Your feedback means the world to us😉
Roasted Pumpkin with Miso and Nori Dukkah
for the roasted pumpkin
- 1 small kent pumpkin about 1.2kg (2.6lbs)
- 2 sprig thyme
- 2 tablespoon olive oil
- sea salt to taste
for the pumpkin miso puree
- ½ brown onion peeled and sliced
- 1 red chilli seeds removed, chopped
- 1 tablespoon ginger peeled and chopped
- 1 tablespoon garlic peeled and chopped
- 2 tablespoon red miso paste
- 1 tablespoon olive oil
- salt and pepper to taste
for the nori and nut dukkah
- 1 tablespoon walnuts chopped
- 1 tablespoon almonds chopped
- 1 tablespoon cashew nuts chopped
- 1 tablespoon macadamia nuts chopped
- 1½ tablespoon pepitas
- 1 tablespoon white sesame
- 1 tablespoon black sesame
- ½ tablespoon shichimi togarashi spice mix
- 1 tablespoon nori chopped in a blender
- ½ teaspoon sea salt
for the roasted pumpkin
- Place the pumpkin on a chopping board with the flat side down. With a sharp knife cut the pumpkin in half.
- Cut the pumpkin pieces in half and those pieces in half again until you have 8 pieces of pumpkin wedges similar in size.
- Remove the seeds and set aside. Peel the remaining pumpkin and cut in large dices. For the pumkin puree you need about 320g (11 oz) pumpkin dices.
- Place the pumpkin on a roasting tray lined with a baking paper and drizzle with olive oil. Season with sea salt and sprinkle the thyme over the pumpkin. Toss all together and roast the pumpkin wedges standing up in a pre-heated oven at 190°C (375°F).
- After about 8 minutes the pumpkin will start to take colour. Usually then I place the pumpkin on the side for 3-4 minutes and then the other side for the same amount of time.
- Take a fork to check the doneness of the roasted pumpkin, it should feel soft but not mushy. Most importantly avoid overcooking the pumpkin.
for the pumpkin and miso puree
- Peel the remaining pumpkin and cut in large dices. For the pumkin puree you need about 320g (11 oz) pumpkin dices.
- Heat a pot on high heat and add the olive oil. Add the pumpkin dices and sweat for 2 minutes. Add the onion slices and cook for another minute.
- Add the chilli, ginger and garlic and keep cooking for 30 more seconds while stirring.
- Add the miso paste, salt and pepper to combine well. Add 300ml (1¼ cups) water or vegetable stock and simmer the pumpkin for 8-10 minutes or until soft.
- Blitz the vegetables to a fine puree in a blender adding the cooking liquid as required. The pumpkin puree should be smooth but not too runny.
- Keep the pumpkin puree warm or heat up when required.
for the nori and nut dukkah
- Add the nuts, sesame seeds, pepitas, togarashi spice in a pan and toast on low heat.
- Keep tossing until the mix starts to brown and the pepitas start popping (about 8 minutes).
- Remove the pan from the heat and add the nori and sea salt. Toss well and store in an air-tight container for up to a month.
for plate up
- For a share style side dish place the pumpkin wedges on a platter or wooden board and garnish with herbs and the nori dukkah. Serve the pumpkin puree on the side.
- If served as an appetizer place 2-3 pumpkin wedges on a plate. Drop a spoon full of pumpkin puree next to it. Garnish with the nori dukkah and some herbs (we used micro rocket).