Neil Perry's Japanese-spiced pumpkin

Neil Perry
Neil Perry's Japanese-spiced pumpkin.
Neil Perry's Japanese-spiced pumpkin. Photo: William Meppem

All the caramelised pleasure of roast pumpkin but with a simple Japanese twist


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


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.