This dish really is best eaten at room temperature because when the pumpkin roasts, the natural juices will come to the surface in a pool. When it rests, those juices will get absorbed back in, and will be heavenly.






Skill level

Average: 3.1 (244 votes)


  • ½ butternut pumpkin
  • 1 tbsp white miso paste
  • 1 ½ tbsp raw sugar
  • 1 tsp sesame oil
  • 1 tbsp rice vinegar 
  • 1 tbsp white balsamic vinegar
  • 3 tbsp water
  • 1 tsp ginger, grated


  • 1 tsp extra sugar for caramelising (optional)
  • 1 tbsp toasted sesame seeds
  • Coriander leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Score the pumpkin flesh diagonally to create a checkered effect and to allow the flavours to penetrate. Scoop out the pumpkin seeds for roasting later.

Preheat the oven to 170°C.

2. Place the pumpkin on a roasting tray lined with baking paper or a silicone mat. Bake for approximately 30-35 minutes depending on the size of your pumpkin. You will know it's cooked when the flesh is tender and yields when pressed.

3. In the meantime, rinse the pumpkin seeds and pat them dry, then set aside. Prepare the glaze by placing all the other ingredients in a small saucepan over a gentle heat. Use a whisk to ensure the sugar is dissolved and the ingredients are incorporated. Turn off the heat once it begins to bubble on the sides. Brush the cooked pumpkin generously with the glaze. Reserve a little glaze for the final dressing. 

4. Season the pumpkin seeds with salt and oil, and place them next to the pumpkin on the roasting tray. Place the tray back into the oven for another 10-15 minutes. The pumpkin should be golden and creamy. The seeds should be crispy. 

5. Remove the pumpkin and spread on the remaining glaze. Sprinkle with an extra teaspoon of sugar and use a domestic blow torch to finish caramelising the top. If you don't have one, place it under the grill for a few minutes or just skip this step. 

Garnish with the toasted sesame seeds, the roasted pumpkin seeds, and coriander.


This recipe was contributed by Nihal Abed (@tastymothertucker) who was selected as the winner of our #cookwithsbs Instagram competition. The recipe is inspired by Dengaku Nasu by Diana Chan which you can find here.