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.