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.