«

»

Spicy Baked Pumpkin

These baked pumpkin pieces are given an extra burst of flavour with red chilli and ginger. Perfect with a barbecued steak or roast beef dinner.

Spicy Baked Pumpkin
These baked pumpkin pieces are given an extra burst of flavour with red chilli and ginger. Perfect with a barbecued steak or roast beef dinner.
Author:
Recipe type: Vegetables
Ingredients
  • 1½ kg pumpkin or butternut squash (unpeeled weight)
  • 50 g butter
For the dressing
  • 4 tablespoons caster sugar
  • ¾ cup water
  • 2 cm knob fresh ginger
  • 1 large red chilli
  • 2 limes
  • 1 tablespoon fish sauce, or to taste
  • ¼ cup fresh coriander, finely chopped
Instructions
  1. Preheat oven to 200°C
  2. Peel the pumpkin, discarding the seeds and fibres, and cut the flesh into small pieces, 3 - 4 cm thick. Put into a roasting dish with the butter and bake for 50-60 minutes (turn occasionally).
  3. Put the sugar and water in a shallow pan and bring to the boil. Turn the heat down and simmer till the liquid has reduced by half.
  4. Meanwhile, peel and roughly chop the ginger and put in the bowl of a food processor.
  5. Halve the chilli lengthways and chop roughly (Remove seeds for a less spicy seasoning). Add the chilli to the bowl.
  6. Grate in the zest of the limes. Squeeze in the juice from the limes, then process to a coarse paste.
  7. Stir the spice mixture into the syrup and simmer for 1 minute.
  8. Add the fish sauce and coriander. Remove from the heat.
  9. When the pumpkin is fully cooked and tender, spoon most of the chilli sauce over.
  10. Toss gently to coat each piece and return to the oven for a further 5 minutes.
  11. Toss with the remaining chilli sauce and serve.
Notes
Serves 6 as a side dish

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating: