Roasted Pumpkin with Chilli Bean Orange Dressing
Vibrant butternut pumpkin is the star here, with the black bean sauce’s slightly sweet, umami-rich flavour making it a great supporting player. Use your favourite brand of chilli oil for a little extra oomph.
Preheat the oven to 180°C. Cut the pumpkin into 5mm slices and toss through the oil. Line an oven-proof tray with baking paper and spread the pumpkin evenly across the tray. Season with salt and pepper and roast until tender, about 30 minutes.
To make the dressing, combine the garlic, ginger, black bean sauce, orange juice and zest, and chilli oil in a small bowl, then set aside. To serve, put the cooked pumpkin onto a platter and drizzle over the sauce.
Scatter with coriander leaves and finely sliced fresh chilli.
1 butternut pumpkin, peeled and de-seeded
1 Tbsp oil
1 clove garlic, finely chopped 3cm piece ginger, finely grated
1 Tbsp black bean sauce
1 Tbsp chilli oil
Grated zest and juice of 1 orange
Coriander leaves and chopped fresh chilli to serve