Roasted pumpkin with miso glaze and sesame

Ingredients (for 2 servings as a main, 3–4 as a side):

• ½ large Hokkaido pumpkin (or butternut squash) – approx. 400–500 g

• 1.5 tbsp white miso paste

• 1 tbsp soy sauce

• 1 tbsp maple syrup (or honey)

• 1 tsp sesame oil

• 1 tsp rice vinegar (or lime juice)

• 1 tbsp water

• Sesame seeds (white or black)

• Spring onions or coriander for garnish

• Vegetable oil for greasing the baking sheet

Procedure:

1. Prepare the pumpkin:
   Wash the pumpkin, cut it in half and remove the seeds. Cut it, including the skin, into thin slices (about 1–1.5 cm). You don't need to peel the Hokkaido pumpkin, just scrub it well.

2. Make the glaze:
   In a bowl, combine the miso paste, soy sauce, maple syrup, sesame oil, vinegar, and water. Mix until a smooth paste forms.

3. Coat the pumpkin in glaze:
   Place the pumpkin slices in a large bowl and pour the glaze over them. Mix well with your hands or a brush to ensure all pieces are evenly coated.

4. Oven:
   Place the pumpkin on a baking sheet lined with baking paper. Bake at 200°C (top/bottom heat) for about 25 minutes, until soft and golden. You can brush with the remaining glaze 1-2 times during baking.

5. Serve:
   After baking, sprinkle with sesame seeds and fresh spring onions or coriander. You can serve with rice, udon noodles, in a salad or as a snack.

Tips for variation:

• For more umami, add a little grated garlic or chili paste (e.g. gochujang ) to the glaze.

• Want it even easier? You can make the glaze with just miso + honey + oil.

• Also ideal for a "bento box" - lukewarm pumpkin tastes great even cold.