Miso brings deep umami, pumpkin brings natural sweetness, and tahini adds creamy richness. The finishing drizzle of Sticky Balsamic Premium Fig ties it together with a glossy, caramel-like sweetness that tastes far more complex than the effort involved.

Ingredients (serves 4 as a side)

Pumpkin

• 1.2 kg pumpkin or jap/kabocha, cut into wedges (about 2.6 lb)
• 2 tbsp olive oil (30 ml)
• 1/2 tsp fine salt

Miso glaze

• 2 tbsp white miso paste (40 g)
• 1 tbsp maple syrup or honey (15 ml)
• 1 tbsp rice vinegar or apple cider vinegar (15 ml)
• 1 tbsp olive oil or neutral oil (15 ml)
• 1–2 tbsp warm water (15–30 ml), to loosen
• 1 small garlic clove, finely grated (optional)
• 1/2 tsp grated fresh ginger (optional)

Tahini drizzle

• 1/3 cup tahini (80 g)
• 2 tbsp lemon juice (30 ml)
• 1 small garlic clove, finely grated
• 3–5 tbsp warm water (45–75 ml), to desired consistency
• Pinch of salt

To finish (choose your crunch)

• 2 tbsp toasted sesame seeds (about 18 g)
• 2 tbsp crispy fried shallots (optional)
• Small handful coriander/cilantro leaves (optional)
• Sticky Balsamic Premium Fig for drizzling (about 1–2 tbsp / 15–30 ml)

Method

1. Heat the oven: Preheat to 220°C (425°F). Line a tray with baking paper.
2. Prep the pumpkin: Toss pumpkin wedges with olive oil and salt. Arrange in a single layer.
3. Roast (first stage): Roast for 20 minutes.
4. Make the miso glaze: Whisk miso, maple syrup/honey, vinegar, oil, and 1 tbsp warm water until smooth. Add more water if needed so it brushes on easily.
5. Glaze + roast again: Flip the wedges, brush generously with glaze, then roast a further 15–20 minutes until caramelised and tender (edges should look sticky and browned).
6. Make the tahini drizzle: Whisk tahini, lemon juice, garlic, salt, and warm water until creamy. Start with 3 tbsp water and add more until it’s drizzle-able.
7. Assemble: Arrange pumpkin on a serving plate. Spoon over tahini drizzle.
8. Finish like a pro: Sprinkle sesame seeds, add crispy shallots and herbs if using, then drizzle Sticky Balsamic Premium Fig over the top.

Serving ideas

• Serve with grilled chicken, lamb, or salmon (or keep it vegan with chickpeas or lentils).
• Turn it into a meal: add rocket/arugula, quinoa, and a handful of toasted pepitas.
• Entertaining shortcut: roast the pumpkin ahead, reheat at 200°C (400°F) for 8–10 minutes, then add tahini + balsamic right before serving.

Tips for best results

• Cut evenly: Similar-sized wedges roast at the same speed.
• Don’t add the balsamic too early: Drizzle at the end for shine and bold flavour.
• Want extra crunch? Add pepitas/pumpkin seeds (2–3 tbsp) in the last 5 minutes of roasting.

FAQ

• Is this gluten-free? Yes (check your miso label to be sure).
• Is it vegan? Use maple syrup instead of honey.
• What pumpkin works best? Jap/kabocha roasts beautifully and holds its shape, but butternut also works.