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Thai-style roast pumpkin
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Spicy sweet chili sauce enhances this easy pumpkin side dish.
Ingredients:
  • 1/4 whole butternut pumpkin, skin on, seeds removed
  • 60ml (1/4 cup) olive oil
  • 1 garlic clove, crushed
  • 2.50 gm ground cumin
  • 2-tbsp sweet chilli sauce
  • 80.00 ml rice wine vinegar
  • 16.00 gm brown sugar
  • 40ml (2 tbsp) ketjap manis*
  • 2 tsp sesame oil
  • Coriander, to garnish (optional)
Instructions:
  • Preheat your oven to 180°C.
  • Begin by slicing the pumpkin into approximately 10 wedges. Coat the exposed sides with 1 tablespoon of olive oil and season. Arrange them skin-side down on a baking tray and roast for 30 minutes. If the wedges tip over, simply cook them on their sides, making sure to flip them over at least once during the cooking process.
  • As the pumpkin cooks, combine garlic, cumin, chilli sauce, rice wine vinegar, sugar, ketjap manis, remaining olive oil, and sesame oil in a saucepan. Bring to a boil, then simmer for 2 minutes. Transfer cooked pumpkin to a large bowl and dress pieces well. Let it sit for 30 minutes, then serve at room temperature drizzled with dressing. Optionally, top with coriander for garnish.

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