Thai-Style Roast Pumpkin Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut a small pumpkin into wedges and remove the seeds and skin.
• STEP 3.In a bowl, mix together 2 tablespoons of vegetable oil, 2 tablespoons of soy sauce, 1 tablespoon of lime juice, 1 tablespoon of brown sugar, 1 tablespoon of minced lemongrass, 1 tablespoon of minced ginger, and 1 teaspoon of chili flakes.
• STEP 4.Place the pumpkin wedges on a baking sheet and brush them with the marinade mixture.
• STEP 5.Roast the pumpkin in the preheated oven for 25-30 minutes, or until it is tender and slightly caramelized.
• STEP 6.Serve the Thai-Style Roast Pumpkin as a side dish or as a main course with steamed rice or noodles.

Cooking Tips

• Make sure to cut the pumpkin into evenly sized wedges for even cooking.
• You can adjust the amount of chili flakes according to your spice preference.
• For extra flavor, you can garnish the roasted pumpkin with fresh cilantro or Thai basil leaves.

Storage and Serving

• Leftover Thai-Style Roast Pumpkin can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pumpkin in a preheated oven at 350°F (180°C) for about 10 minutes, or until warmed through.
• Serve the roasted pumpkin as a side dish or use it as a filling for wraps or sandwiches.