Thai-style roast pumpkin

Thai-style roast pumpkin

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A smattering of sweet chilli sauce packs a punch of flavour to this understandable pumpkin side dish.

The ingredient of Thai-style roast pumpkin

  1. 1/4 accumulate butternut pumpkin, skin on, seeds removed
  2. 60ml (1/4 cup) olive oil
  3. 1 garlic clove, crushed
  4. 1 tsp field cumin
  5. 2-tbsp sweet chilli sauce
  6. 4 tbsp rice wine vinegar
  7. 1 tbsp brown sugar
  8. 40ml (2 tbsp) ketjap manis*
  9. 2 tsp sesame oil
  10. Coriander, to gild (optional)

The instruction how to make Thai-style roast pumpkin

  1. Preheat the oven to 180u00b0C.
  2. Cut the pumpkin into very nearly 10 wedges. Brush exposed sides past 1 tablespoon of the olive oil. Season, then place skin-side down vis-u00d0u00b0-vis a baking tray and roast for 30 minutes. (If the slices grow less over, just cook them approximately their side, but slant them over at least once during the cooking time.)
  3. While pumpkin is cooking, place the garlic, cumin, chilli sauce, rice wine vinegar, sugar, ketjap manis, remaining olive oil and sesame oil in a saucepan and bring to the boil. Reduce heat to low and simmer for 2 minutes. Remove pumpkin from oven and place in a large bowl. build up dressing, tossing pieces until well-coated. Set aside for 30 minutes, subsequently next support at room temperature drizzled once dressing. embellish similar to coriander, if desired.

Nutritions of Thai-style roast pumpkin

calories: 296.838 calories
fatContent: 22 grams fat
saturatedFatContent: 3 grams saturated fat
carbohydrateContent: 21 grams carbohydrates
sugarContent: 20 grams sugar
fibreContent:
proteinContent: 3 grams protein
cholesterolContent:
sodiumContent: 1101.82 milligrams sodium

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