You can vary a lot with miso. Earlier on we already marinated a bavette with it. Now it’s a pumpkin’s turn. Combined with the tahini sauce it really makes a delicious side dish.
From this pumpkin we make a hasselback pumpkin. That means we’re going to cut notches into it. It is a variation of the classic hasselback potato, but different.
In this dish it is important that the pumpkin does not become too soft, otherwise it will fall apart. So keep an eye on it while it is cooking in the oven.
In addition, the pumpkin becomes somewhat sticky due to the marinade. Therefore, carefully remove them from the oven.
Hasselback Pumpkin with Miso and Tahini Sauce
- 1 butternut squash
- 2 tbsp miso
- 1 tbsp soy sauce
- 1 tbsp rice wine
- 4 tbsp tahini
- 1 tbsp soy
- lime juice
- 2 tbsp sesame seeds
- 2 spring onions finely chopped
- Preheat the oven at 180 °C.
- Halve the pumps lengthwise. Remove the seeds with a spoon.
- Place the pumpkin on the cut and flat side. Cut slits in the pumpkin about 5mm apart. Be careful not to cut all the way through. As an aid, you can place skewers against both sides of the pumpkin so that you don’t slice through it with your knife.
- Place the pumpkin halves on a baking sheet lined with non-stick baking paper. Drizzle with some olive oil and wrap tightly with aluminium foil. Roast them for 30 minutes.
- Meanwhile, mix the miso, soy and rice wine in a bowl to form a paste. After 30 minutes, remove the pumpkin from the aluminium foil and cover with the paste. Then roast them for another 20 minutes, so that they turn golden brown.
- Mix the ingredients for the tahini sauce in a small bowl. The sourness of the lime juice thickens the sauce a bit. You can add water to make it into a more liquid sauce again.
- Toast the sesame seeds and finely chop the spring onions.
- Remove the pumpkin from the oven and garnish with the sesame seeds and spring onion. Then drizzle it with the sauce.