Roasted Pumpkin, Pumpkin Seed and Miso Puree

Mike Reid

Ingredients:

  • Crown Pumpkin (or similar)

Pumpkin Puree:

  • 250g Pumpkin seeds
  • 100g Miso
  • 500g Spanish Onion
  • 100g Butter

Method:

Pumpkin Puree:

  1. Roast pumpkin seeds at 200 degrees until golden
  2. Sweat down onions in butter until nice and golden
  3. Once all cooked blitz together in blender and season to taste

Charcoal Cooked Pumpkin:

  1. Cut pumpkin into wedges
  2. Cook over the hibachi grill basting in butter. Don’t be afraid of the blackening, this equals flavour. Just ensure you’re cooking it slowly and keep basting to keep it moist and enhance the flavour.
  3. Place your pumpkin and miso puree down first then top with your charcoal pumpkin.

Our friends at Wine Selectors suggest pairing this dish with a Chardonnay.

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