Roasted pumpkin with gochujang dressing, cashews and sesame

all details

Pumpkin is such a rich and robust vegetable that it can take on lots of intense flavours and still shine. The spicy dressing, spiked with some sesame oil and a little more rice wine vinegar, balances the sweetness of the pumpkin, and the cashews and sesame seeds add crunch and nutty depth to the dish. If you're sensitive to heat you may want to omit the fried chillies as the dressing already has plenty of punch. Gochujang is a Korean condiment made from chilli, rice and fermented soybeans.

Roasted pumpkin with gochujang dressing, cashews and sesame.
Roasted pumpkin with gochujang dressing, cashews and sesame. Photo: Marcel Aucar

Ingredients

50g cashews

half kent pumpkin, deseeded

olive oil

salt flakes

light oil (eg, rice bran oil) for shallow frying (optional)

2 green chillies, seeds in, cut in thick rounds (optional)

2 tbsp sesame seeds

1 tbsp rice wine vinegar

1 tsp sesame oil

1 batch gochujang chilli dressing (see recipe here)

4 spring onions, finely sliced

 

Method

1. Preheat your oven to 160C fan-forced or 180C conventional.

2. Spread the cashews out on a baking tray and roast until fragrant and golden, about 10 minutes. Set aside to cool. Increase the oven temperature to 180C fan-forced or 200C conventional.

3. Cut the pumpkin into wedges (skin on) two to three centimetres thick, coat with oil, season and bake flat on a lined baking tray for 35 to 40 minutes - it is best to cook the pumpkin for a relatively long time so that it dehydrates and concentrates.

4. Heat a few centimetres of oil in a small pot and fry the chilli rounds (if using) briefly until they start to take on a little colour. Drain on paper towel.

5. In a small, dry frying pan, toast the sesame seeds over a low to medium flame until fragrant and golden. Toss the sesame seeds and cashews with a little oil.

6. Mix the rice wine vinegar and sesame oil with your gochujang dressing.

7. Arrange the cooked pumpkin on your serving plate and generously spoon over the dressing. Scatter over the cashews and sesame seeds, top with the spring onions and chillies (if using) and serve with any remaining dressing on the side.


Drink
India pale ale

Also try: Karen Martini's cos and nashi salad with gochujang dressing, cashews and sesame.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Pumpkin, Nuts
  • Cuisine - Korean
  • Course - Main-course, Dinner
  • Occasion - Dinner Party

Reviews

Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

Cook discussions

Roast pork belly red curry

I made this last night. I had difficulty dealing with the time and amount of heat you need to put ... Read more

Commenter
Jerry
Date and time
19 September

Cook discussions

Roast pork belly red curry

I made this last night. I had difficulty dealing with the time and amount of heat you need to put ... Read more

Commenter
Jerry
Date and time
19 September

Cook discussions

Roast pork belly red curry

I made this last night. I had difficulty dealing with the time and amount of heat you need to put ... Read more

Commenter
Jerry
Date and time
19 September

Cook discussions

Roast pork belly red curry

I made this last night. I had difficulty dealing with the time and amount of heat you need to put ... Read more

Commenter
Jerry
Date and time
19 September

Cook discussions

Roast pork belly red curry

I made this last night. I had difficulty dealing with the time and amount of heat you need to put ... Read more

Commenter
Jerry
Date and time
19 September