Roast pumpkins richly sauced with a vivid combination of flavours
There will, I almost guarantee, be a pumpkin left from Halloween. I will balance the sweetness of the flesh with a miso sauce into which I have also stirred mustard and lemon juice. Basted as the pumpkin roasts, the dark dressing will balance the pumpkin’s more candied notes. Sweet and a little spicy – just the thing for a cold night around the bonfire.
Preheat the oven to 200C/gas mark 6. Cut 750g of pumpkin into slim wedges, removing any seeds and fibres as you go. Place the slices in a single layer in a roasting tin (or as near as possible, depending on its size), then spoon 3 tbsp of groundnut oil over the pumpkin. Score 4 apples around the middle with a sharp knife, then tuck them among the pumpkin slices and roast for 30 minutes. Continue reading…
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