Baked Pumpkin Salad Recipe with a Twist

For something a little bit different, try this Thai pumpkin recipe with a twist. It is delicious to the classic roast pumpkin.

Pumpkin is an extremely nutrient-dense food, which means it a great source of vitamins and minerals but low in calories.

There are many creative ways pumpkin can be incorporated into meals in many creative ways.  This can include in desserts, soups, salads or preserves.

Consuming a variety of fruits and vegetables has been associated with a reduced risk of many lifestyle-related health conditions. Research suggests that increasing your consumption of plant foods like pumpkin, can decrease your risk of obesity and other lifestyle conditions such as diabetes and heart disease.

Pumpkin is one of the best-known sources of a potent antioxidant that gives orange vegetables and fruits their vibrant colour, known as beta-carotene. This antioxidant is converted to vitamin A in the body once it is consumed.

Ingredients

• 1/4 whole butternut pumpkin, skin on, seeds removed
• 1/4 cup olive oil
• 1 garlic clove, crushed
• 1 teaspoon ground cumin
• 2 tablespoons sweet chilli sauce
• 4 tablespoons rice wine vinegar
• 1 tablespoon brown sugar
• 2 tablespoons Indonesian sweet soy sauce (ketjap manis)
• 2 teaspoons sesame oil
• Coriander, to garnish (optional)

Method

1. Preheat the oven to 180°C.
2. Cut the pumpkin into about 10 wedges leaving the skin on. Brush the non-skin sides with 1 tablespoon of the olive oil. Season, then place skin-side down on a baking tray and roast for 30 minutes. (if the slices fall, keep them cooking on that side, but turn them over at least once during the cooking time.)
3. In the meantime, place the garlic, cumin, chilli sauce, rice wine vinegar, sugar, soy sauce, remaining olive oil and sesame oil in a saucepan and bring to the boil. Reduce heat to low and simmer for 2 minutes, stirring often. Remove pumpkin from oven and place in a large bowl. Add the dressing and toss until well-coated. Set aside for 30 minutes, then serve at room temperature drizzled with dressing. If desired, garnish with coriander.

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