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Baked Pumpkin with Honey Miso Marinade

  • 45 min
    • Preparation 15 min
    • Cooking 30 min
Recipe for cast iron products.

Ingredients

4 People
  • 1 Hokkaido pumpkin
  • 2 tbsp. Honey
  • 30 g Miso paste
  • 30 ml Olive oil
  • 25 g Almond flakes
  • 1 Red chili pepper
  • 20 g Coriander

Preparation

Step 1
Begin by preheating the oven to 180°C.
Step 2
Wash the pumpkin, remove the seeds, and cut it into wedges.
Hokkaido pumpkin
Step 3
Mix the honey, miso paste, and olive oil to make a marinade, then brush the pumpkin wedges with it.
tbsp. Honey
g Miso paste
ml Olive oil
Step 4
Spread the wedges in the pan, sprinkle with almond flakes, and bake uncovered at 180°C for 30 minutes in the oven.
g Almond flakes
Step 5
Finally, deseed the chili pepper and slice it into fine strips. Roughly chop or pluck the coriander leaves. Arrange the baked pumpkin wedges on a serving plate and garnish with chili pepper and coriander.
Red chili pepper
g Coriander

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