Gochujang pumpkin wedges recipe
Created by The Tesco Recipes 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- Serves 6 as a side
- Takes 1 hr 10 mins
- 318 calories / serving
- Dairy-free
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 1325kJ 318.0kcal
- Fat
- 18g
- Saturates
- 2g
- Salt
- 1.0g
- Sugars
- 21g
of the Reference intake
Carbohydrate 30.4gProtein 5.0gFibre 5.2g
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Method
- 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.
- 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.
- 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
