Roast Pumpkin With Lime And Coconut

A taste of the tropics in winter, and this is a crowd pleaser! Sweet pumpkin, tangy lime, and some miso to give it some body. I purchased coconut chips/flakes from Piko wholefoods, a nice grocer will have them too, you need the chips a bit larger. You can prep this salad and sprinkle coconut on just before serving. 

Ingredients:

  • ¼ Streamside Crown Pumpkin, cut into 1cm wide sections
  • 1 tbsp. olive oil
  • Salt
  • Whole bunch of Streamside coriander,
  • 2 Streamside Limes zested
  • ½ lime juiced
  • 1 clove of garlic, finely grated
  • 1 cup of natural yoghurt
  • 1 tsp. miso
  • ½ lime juiced
  • 1 tbsp. olive oil
  • 2 teaspoons of tamari 
  • 1 cup of Coconut chips/flakes
  • Coriander leaves set aside for garnish

 Directions:

  1. Preheat oven to 210 degrees.
  2. Get a tray ready with baking parchment.
  3. Slice pumpkin, lay on a baking tray, brush with olive oil, and sprinkle some salt.
  4. Bake pumpkin for 25 mins till it is blistered and roasted sweet.
  5. While the pumpkin is roasting, lay out coconut chips on a roasting tray ready.
  6. Prepare the dressing number 1, chop up the coriander, roots and all, place in a mortar and pestle with a garlic clove, pinch of salt, and zest of two limes, and bash.
  7. This can also be done in a processor also, add juice of half a lime, and stir through the yoghurt.
  8. Prepare dressing number 2. Add miso, juice from half a lime together and mix with a fork, add olive oil and tamari.
  9. Take pumpkin out when golden and turn oven down to 180c.
  10. Bake coconut chips for 2 minutes.
  11. Lay pumpkin on plate, dress with dressing number 2, let it soak in, then top with the yoghurt dressing, sprinkle on the coconut chips, and coriander for garnish.  
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