Ingredients
VEG, GF 
10 minutes preparation time + 60 minutes cooking time 
4 as a side - Extra virgin olive oil
- 1/4 of a Japanese pumpkin/kombucha squash
- 50g salted butter
- 1 tablespoon white miso paste
- 1-2 teaspoons white or black toasted sesame seeds, or a mix of both
- Freshly cracked black pepper
Method
- Preheat your oven to 180°C/350°F.
- Remove the skin and seeds from the pumpkin and chop into large chunks roughly 3 inches in size.
- Place onto a baking tray, drizzle with a little olive oil, and coat the pumpkin thoroughly.
- Bake at 180°C/350°F for 50-60 minutes depending on your oven. The pumpkin should be soft and slightly browned.
- Now let's make the miso butter.
- Just before the pumpkin has finished baking add the butter and miso to a small saucepan.
- Place it over low to medium heat and stir until the butter has melted.
- Once melted whisk together to combine the miso into the melted butter.
- Once the pumpkin has cooked remove it from the oven and place it immediately onto a serving plate.
- Spoon the hot miso butter over the pumpkin, then sprinkle with sesame seeds, some freshly cracked black pepper, and serve.
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