Neil Perry's Japanese-spiced pumpkin
All the caramelised pleasure of roast pumpkin but with a simple Japanese twist
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. 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 Perry is a restaurateur, chef and former Good Weekend columnist.From our partners
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