Chia and sesame pumpkin with ginger-honey glaze

April 12, 2022

Chia-and-sesame-pumpkin-with-ginger-honey-glaze-two-busy-bees-honey

Chia and sesame pumpkin with ginger-honey glaze

INGREDIENTS

  • 1 TABLESPOON GRATED GINGER
  • 2 CLOVES GARLIC, CRUSHED
  • 1 TABLESPOON SESAME OIL
  • 1 TABLESPOON WHITE MISO PASTE
  • ¼ CUP (90G) TWO BUSY BEES HONEY GINGER HONEY
  • 6 GOLDEN NUGGET PUMPKINS (SQUASH)+, HALVED, QUARTERED AND DESEEDED ¼ CUP (50G) BLACK CHIA SEEDS
  • ¼ CUP (40G) SESAME SEEDS

METHOD

  1. Preheat oven to 200°C (400°F). Place the ginger, garlic, oil, miso and 1 tablespoon of the honey in a large bowl and stir to combine. Add the pumpkin and toss to coat.
  2. Place the chia seeds and sesame seeds on a plate and stir to combine. Press the cut-edge of the pumpkin into the seed mixture and place on a large oven tray lined with non-stick baking paper. Repeat with the remaining pumpkin. 
  3. Place in the oven and cook for 20–25 minutes or until tender. Drizzle over the remaining honey and cook for 5 minutes. Serve.

    Serves 4–6.

    Recipe and recipe image created by Donna Hay 

+ Golden Nugget pumpkin is an heirloom variety grown in Australia that is small and spherical. You can use any baby pumpkin variety, or cut a large pumpkin into wedges.




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