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Gochujang pumpkin wedges recipe

Gochujang pumpkin wedges recipe

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Created by The Tesco Real Food team

Pumpkin is a great ingredient for autumn cooking. Once roasted, it has a lovely sweet and earthy flavour that pairs beautifully with this tangy gochujang marinade. If you don't have any culinary pumpkins to hand, butternut squash is a delicious substitute. This would make a lovely Sunday roast side or sophisticated bite at Halloween or Bonfire Night! See method

Ingredients

  • 1kg culinary pumpkin or butternut squash, cut into wedges, seeds reserved
  • 1 tbsp rapeseed or vegetable oil
  • 3 tbsp gochujang, plus 1 tsp
  • 1½ tbsp clear honey
  • 1 tbsp reduced-salt soy sauce

  • 100g mayonnaise
  • ½ lime, juiced​
  • 3 spring onions, sliced
  • 5g fresh chives, chopped
1 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

    1325kj
    318kcal     16%

  • Fat

    18g 26%

  • Saturates

    2g 9%

  • Sugars

    21g 23%

  • Salt

    1g 16%

of the reference intake
Carbohydrate 30.4g Protein 5g Fibre 5.2g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Wash the pumpkin seeds and pat dry with kitchen paper. Add to a baking tray along with the pumpkin wedges and oil; season and toss to coat. Roast for 25 mins.
  2. Mix together 3 tbsp gochujang, the honey and soy sauce, then brush half the mixture over the pumpkin. Return to the oven for 20-25 mins, brushing once more with the remaining mixture halfway through, until crisp and golden.
  3. Mix the remaining 1 tsp gochujang with the mayonnaise and lime juice in a small bowl. Transfer the pumpkin wedges to a platter and scatter with the toasted seeds, spring onions and chives. Serve with the mayo for dipping.

Tip: Save the pumpkin seeds and use them as a snack or soup topper. Simply toss with olive oil and spices, then roast.

See more Pumpkin recipes

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