4 medium-sized wedges of pumpkin, peeled
Orange Miso Sauce
¼ cup orange juice
¼ cup miso paste
1 tbsp tahini paste
⅓ cup pumpkin seeds
Water, if needed
Pre-heat oven to 190C and line a baking tray with baking paper.
For the orange miso sauce, combine all ingredients in a food processor and add water until sauce-like consistency is reached. Evenly coat the pumpkin, place on baking tray and roast for 25 – 30 minutes.
Take pumpkin out of the oven and plate up with a drizzle of orange miso and sprinkle of sesame seeds.
Crush pumpkin seeds in a mortar and pestle or coffee grinder until it resembles coarse breadcrumbs, season. Toss pumpkin in rice-bran oil and coat in pumpkin seed mix. Place on baking tray and roast for 25 – 30 minutes or until golden and soft.