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Gochujang pumpkin wedges recipe
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Pumpkin is a great ingredient for autumn cooking. Once roasted, it has a lovely sweet and earthy flavour that pairs beautifully with this tangy gochujang marinade. If you don't have any culinary pumpkins to hand, butternut squash is a delicious substitute. This would make a lovely Sunday roast side or sophisticated bite at Halloween or Bonfire Night! See method
Ingredients
- 1kg culinary pumpkin or butternut squash, cut into wedges, seeds reserved
- 1 tbsp rapeseed or vegetable oil
- 3 tbsp gochujang, plus 1 tsp
- 1½ tbsp clear honey
- 1 tbsp reduced-salt soy sauce
- 100g mayonnaise
- ½ lime, juiced
- 3 spring onions, sliced
- 5g fresh chives, chopped
1 of your 5-a-day and a source of fibre
Each serving contains
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Energy
1325kj
318kcal
16%
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Fat
18g
26%
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Saturates
2g
9%
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Sugars
21g
23%
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Salt
1g
16%
of the reference intake
Carbohydrate 30.4g
Protein 5g
Fibre 5.2g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Wash the pumpkin seeds and pat dry with kitchen paper. Add to a baking tray along with the pumpkin wedges and oil; season and toss to coat. Roast for 25 mins.
- Mix together 3 tbsp gochujang, the honey and soy sauce, then brush half the mixture over the pumpkin. Return to the oven for 20-25 mins, brushing once more with the remaining mixture halfway through, until crisp and golden.
- Mix the remaining 1 tsp gochujang with the mayonnaise and lime juice in a small bowl. Transfer the pumpkin wedges to a platter and scatter with the toasted seeds, spring onions and chives. Serve with the mayo for dipping.
Tip: Save the pumpkin seeds and use them as a snack or soup topper. Simply toss with olive oil and spices, then roast.
See more Pumpkin recipes