Miso roasted pumpkin - The Triangle Community Newspaper

1 tbsp shiro (white) miso
2 tbsp light soy sauce
1 tbsp sunflower oil
½ small pumpkin, cut into 8 wedges

Preheat oven to 225°C.
Whisk miso, soy sauce and oil in a small bowl to combine. Brush all over pumpkin, transfer to a roasting pan and roast, turning halfway, until pumpkin is tender and caramelised (30-40 minutes). Sprinkle with sesame seeds and serve with quinoa.

Acknowledgment of Country

The Triangle is a community paper, principally for the region bounded by the three prominent mountains: Peak Alone, Gulaga and Mumbulla. It is produced on the traditional lands of the Yuin nation and we acknowledge that this was and will always be Yuin Country. We are grateful for their thousands of years of careful and deliberate stewardship of Country and pay our respects to Yuin Elders past, present and emerging.

About The Triangle

The Triangle, a not-for-profit, local, community newspaper, comes out every month except January. Published since 2002 we have a print circulation of 1800, with a larger circulation over the summer holiday season. Our paper is free and available in print and online. If you live outside the Triangle area, an annual subscription of $35.00 will cover delivery of all 11 issues.

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