So along with my usual haul of Greek yogurt, bananas and Dave’s Killer Bread (side note: have you guys heard he’s off the wagon? Seriously so sad…) — I picked up two little tubs of organic white miso. Let the ahhhglazing begin.
Troof be told, to-date my only experience with miso at home has been with those guilty little packets of instant miso soup that they sell at the Asian food store. And I’m not gonna lie. I like ’em. I like ’em a lot. But I knew, just as soon as I dropped those little square tubs in my massive, two-child-occupancy cart, that something more interesting than soup was in my future.
Something to make the most of the season. Something temptingly simple yet special enough for guests. Something that — oh I got it! That could even star as the veggie main on your holiday table! Oh boy, you guys! Isn’t it exciting?? I’m really feeling where this is going.
Even more perfect: my mom had gifted me with a pair of pretty little sugar pumpkins that were just begging for a fate other than pie. If that’s not a sign, I don’t know what is.
This recipe is one of the simplest I’ve whipped up in ages. No fancy equipment, absolutely minimal prep — and am I wrong, or is it kind of good looking? (It’s totally good looking.) The original recipe calls for kabocha squash, which I imagine would also be super delicious, but when life gives you pumpkins, well, you know.
I’m also pretty infatuated with the complex flavor imparted by this Thai “Dry” Chili Paste that I stumbled across the last time I was at Trader Joe’s. A glimpse at the ingredients shows it’s full of such party animals as fried mushrooms, tamarind, coconut sugar, dried chili, ginger, lemon grass, garlic, shallot, soy sauce, kaffir lime leaves — I mean, why I’m not spreading this stuff on toast is beyond me. Mixed with miso, rice vinegar, soy sauce and white wine, there’s no way it can taste anything less than glorious.
(Extra glory points for cilantro.)
(Extra extra glory points for quinoa.)
On with the recipe!
Roasted Miso-Glazed Pumpkin (vegan & gluten-free)
By Emily Stoffel – Adapted from dicentra’s recipe at Food.com
Cook time: ~45 mins | Serves: 4
Note: We’re not a gluten-free household, but if you’re avoiding the G word, read the label on your miso carefully. (Some varieties contain barley or other gluteny grains.) We found a rice-based variety at Costco and it is taaaaaaaystee. You’ll also want to swap the soy sauce for wheat-free tamari. Finally, the inspiration for this recipe calls for 1″ of fresh ginger, which I subbed for this fancy, aromatic Thai “Dry” Chili Paste from Trader Joe’s. It’s full of umami-rich flavors: ginger, lemon grass, mushrooms and, yes, a dab of wheatariffic soy sauce. So, if you’re truly GF, opt for the ginger as suggested in the original, and amp the heat with a sprinkling of dried chili flakes. Still delicious. Done and done.
- 6 T white miso (see note)
- 1/4 cup white wine
- 3 T olive oil
- 2 T seasoned rice vinegar
- 2 T lite soy sauce (or tamari, if you’re gluten-sensitive)
- 2 T packed brown sugar
- 1 T Thai “Dry” Chili Paste or 1″ grated ginger + 1/2 tsp dried chili flakes (see note)
- 1 medium sugar (pie) pumpkin (about 2.5 lbs, pre-prep)
- chopped cilantro for serving
Preheat oven to 375F. Peel and seed pumpkin. Cut into half-rounds about 3/4″ to 1″ thick.
In a large bowl, whisk together miso, wine, olive oil, rice vinegar, soy sauce, brown sugar and chili paste (or ginger and chili flakes). Add pumpkin and toss to coat.
Arrange pumpkin slices on a baking sheet, reserving excess glaze. Roast 15 minutes, then baste with reserved glaze and roast for an additional 15-25 minutes, until pumpkin is soft enough to pierce with a fork and browned at the edges.
Brush with additional glaze, if desired. Scatter generously with cilantro and serve with some bomb-diggity quinoa. Enjoy!
Disclosure: This post was sponsored by Food.com. As always, any opinions expressed across the site, be they negative or positive, are 100% my own.
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