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Neil Perry's Japanese-spiced pumpkin

Neil Perry
Neil Perry

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Neil Perry's Japanese-spiced pumpkin.
Neil Perry's Japanese-spiced pumpkin.William Meppem

All the caramelised pleasure of roast pumpkin but with a simple Japanese twist

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Ingredients

  • 1kg Japanese pumpkin (unpeeled), seeds removed, cut into 4cm wide wedges

  • 1 tbsp extra-virgin olive oil

  • ½ tsp fresh thyme leaves

  • pinch sea salt

  • 1 tsp butter, melted

  • 1 tsp of togarashi (Japanese spice mixture)

  • microgreens or other fresh herbs to serve

Method

  1. 1. Preheat oven to 240°C.

    2. Place pumpkin, olive oil, thyme and sea salt in a large bowl and toss to combine. Place on a lined oven tray in a single layer (without pieces touching). Roast for 20-25 minutes or until tender.

    3. Drizzle over the melted butter and cook for a further 5 minutes until caramelised. Place slices in a serving bowl, and serve sprinkled with togarashi and microgreens. 

    Serve with Neil Perry's Glazed glacier toothfish or other fish or meat dishes. 

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/neil-perrys-japanesespiced-pumpkin-20180219-h0wbjc.html