BAKED GOLDEN NUGGET WEDGES WITH MISO, HONEY AND FURIKAKE

The Golden Nugget is so aptly named for its golden orange skin, flesh and small compact shape. The smaller sizes are the perfect serving for a meal for one stuffed and cooked whole, or cut a larger nugget into wedges, like here, bathed in a miso honey glaze, then coated with a crust of furikake and roasted. There’s no need to peel, the skin slips away easily after baking.

Serves 6-8

2 x 500g Golden Nugget pumpkins, each cut into six wedges, remove seeds

1 tablespoon sesame oil

1 tablespoon brown miso

1 tablespoon Mock Red Hill apple cider vinegar

½ teaspoon sea salt

2 tablespoons honey

2-3 tablespoons Southern Seagreens Furikake (or Chilli Furikake)

Pre-heat the oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.

In a small bowl place the sesame oil, miso, vinegar, salt and honey and stir to combine well. Place the furikake on a small plate.

Spread the miso mixture over the flesh area of the pumpkin wedges generously and evenly – a pastry brush works well for spreading. Set aside any remaining miso mixture. Dip one cut side of each pumpkin wedge into the furikake to coat, then place skin side down on the prepared baking tray. Repeat with the remaining pumpkin wedges.

Bake for 20-25 minutes, or until pumpkin is tender when pierced with a sharp knife and the edges are golden brown.

Serve hot or warm, drizzled with any of the remaining miso mixture.

 Recipe by Fiona Hammond, April 2024.