Gluten/Wheat Free, Vegetarian, Vehan, Paleo, Side/Condiment
Let’s face it. Pumpkin is pretty darn delicious on its own. By adding white miso and ginger, we take things up a few notches in the flavor department.
White miso has a beautiful balance of salty and sweet. Ginger is a fantastic anti-inflammatory and circulatory stimulant, meaning that it promotes healthy blood flow. It’s also a wonderfully warming food and hence a good friend in autumn/winter.
Ingredients
- 1 kg Jap pumpkin
- 2 tablespoons olive oil
- 2 teaspoons shiro (white) miso paste
- 1 teaspoon grated fresh ginger
Method
- Preheat the oven to 180°C.
- Peel the pumpkin and cut into small cubes (roughly 2 x 2 cm).
- In a bowl, combine the pumpkin and olive oil.
- Place on a lined baking tray and bake for 35 minutes, or until the pumpkin is soft and just begins to turn golden in colour.
- Transfer pumpkin to a bowl and add the miso and ginger.
- Mash with a hand held blender until smooth.