Pumpkin in ginger sauce

    1 hour 15 min

    It’s nice that every season has its own specialty. Pumpkin is an autumn vegetable, and despite the fact that we use it year round, only in the autumn can you really taste the flavour of the harvest time and warmth of the autumn sun.

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    Serves: 5 

    • 1/2 small pumpkin or 1 butternut squash
    • 1 tablespoon olive oil
    • 1 onion, sliced thinly
    • 1 orange, peeled and cut into segments
    • 1 to 2 cm piece ginger root, peeled and minced
    • 1 tablespoon runny honey
    • 2 tablespoons soya sauce

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Carefully cut the pumpkin in half and remove the seeds. Place cut side up on a baking tray and drizzle with 1 tablespoon olive oil.
    3. Bake for 1 hour until the pumpkin is tender. Remove from the oven and allow to cool so that it can be handled easily. Remove and discard the skin and cut the pumpkin flesh into cubes.
    4. In the meantime, cook and stir the onion until soft. Add chopped orange segments followed by the pumpkin cubes and ginger. Add honey and mix, taking care not to break up the pumpkin pieces. Add soya sauce and bring to the boil then take off the heat. Serve with rice, bulgur or couscous for a complete meal.

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