Guest guest Posted April 13, 2009 Report Share Posted April 13, 2009 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. Quote Link to comment Share on other sites More sharing options...
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