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Soy Roast Pumpkin Toss

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Soy Roast Pumpkin Toss

 

 

850 g (30 oz) pumpkin, cut into 3 cm (1 1/4 " ) wedges

8 teaspoons vegetable oil

8 teaspoons salt-reduced GF soy sauce

8 teaspoons mirin

1/2 teaspoon sesame oil

4 teaspoons brown sugar

1 bunch (175 g)(6 1/4 oz) broccolini, trimmed

2 green onions, diagonally thinly sliced

4 teaspoons toasted sesame seeds

 

 

1. Preheat oven to 220 C (430 F) or 200 C (400 F) for fan forced.

 

2. Toss pumpkin in oil; place in a large roasting pan. Roast for 30 to 35

minutes or until golden and tender, turning halfway through cooking.

 

3. Meanwhile, combine soy sauce, mirin, sesame oil and sugar in a small

saucepan. Stir over moderate heat until sugar dissolves. Bring to the boil;

remove from heat.

 

4. Cook broccolini in a medium saucepan of simmering water for 2 minutes or

until bright green and tender. Drain.

 

5. To serve, arrange pumpkin and broccolini on a plate. Drizzle with dressing;

sprinkle with green onion and sesame seeds.

Serve at once.

 

 

 

BUDGET TIP: Use broccoli instead of broccolini. You will need 300 g (10 1/2 oz),

chopped into florets.

 

 

 

Serves 4.

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