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Roasted Pumpkin with Miso and Nori Nut Dukkah overhead picture

Roasted Pumpkin with Miso and Nori Dukkah

Shilpi & Etienne | between2kitchens
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.
5 from 3 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer, Side Dish
Cuisine Australian, Japanese
Servings 4 people

Ingredients
 
 

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
  • 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

Instructions
 

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).
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