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Soy and ginger roast pumpkin

  • 8servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, D
MineralsZinc, Natrium, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/5kg pumpkin (any variety)

  2. 1 tablespoon olive oil

  3. 2 tablespoons soy sauce

  4. 2 tablespoons lime juice

  5. 1 tablespoon thinly sliced fresh ginger

  6. salt and freshly ground black pepper

  7. 30g butter, chopped

  8. NOTE: This recipe can be made several hours ahead.

Instructions Jump to Ingredients ↑

  1. Preheat oven to hot (220C).

  2. Cut the pumpkin into large wedges. Toss pumpkin with the combined oil, soy, juice and ginger in a large shallow baking dish; sprinkle with salt and pepper.

  3. Cook in a hot oven for about 40 minutes or until the pumpkin is well browned and tender. Add the butter and toss until butter is melted.

  4. Not suitable to freeze. Not suitable to microwave.

  5. Photography by Brett Stevens.

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