Ingredients
- 1 small Hokkaido pumpkin or quarter of a Crown Prince pumpkin
- 50g white miso
- 30g tamari
- 20ml cider vinegar
- 20ml olive oil
- 10g roasted caraway seeds
- Salt and pepper to taste
Preheat an oven to 180 Celsius. Line a large roasting dish with parchment.
Open the pumpkin and remove all the seeds. There is no need to peel if you are using a Hokkaido pumpkin, but it’s best to peel if you have chosen a Crown Prince. Slice your pumpkin in little half-moon shapes and place them in a large stainless steel bowl.
Whisk together all the other ingredients, which are for the marinade, and pour over the pumpkin slices, tossing them together well. Pour into the roasting dish and pop it into the preheated oven for 25-30 minutes or until soft.
