GF, DF

Sweet & sticky roasted pumpkin is topped with a delicious combination of puffed rice, peanuts & shallots. An Asian twist on your classic roast pumpkin that is a breeze to prepare and will impress both guests and family.

The secret ingredient in the topping of this recipe is Rice Bubbles! Yes, that’s right! The breakfast cereal. These little crispy puffs add such a beautiful contrast in texture without being too overpowering and heavy.

What's in this recipe?

Crispy rice & peanuts

Rice bubbles
Yes, that’s right! The breakfast cereal. These little crispy puffs add such a beautiful contrast in texture without being to overpowering and heavy. Although traditionally gluten free, some contain traces of gluten so be sure to choose gluten free rice bubbles for those with severe intolerances.
Peanuts
Roasted peanuts are required here to accentuate the Asian flavours and provide a toasted nutty flavour. Can be substituted with roasted almonds or cashews.
Fried shallots
Because they are delicious! These crispy onions give a sweetness to the topping to round out all the flavours.
Chili flakes
I like just an extra touch of chili. Feel free to leave out if sensitive to chili.
Salt
A touch of salt finishes this topping off and brings out the flavours.

Honey chili roast pumpkin

Kent pumpkin
I like to use Kent pumpkin for this recipe as it has a sweet flavour and holds its shape well when roasted. I prefer to leave the skin on as it has a wonderful chewy texture when roasted with a sticky glaze like in this recipe. Feel free to peel the pumpkin if desired.
Gochujang
The secret umami ingredient that makes this pumpkin marvelous. This is a fermented soybean chili paste that is popular in Korean cooking. Can be found at mainstream supermarkets or Asian grocery stores.
Honey
Honey allows the pumpkin to caramelise and makes it so sticky and delicious! It also allows the roasted pumpkin to be refined sugar free.
Olive oil & sesame oil
I like to use a combination of olive oil and sesame oil. Sesame oil gives the pumpkin a lovely, toasted flavour however I feel it’s too overpowering when used alone. I like to use a good quality extra virgin olive oil to make this recipe a little healthier. You can use canola oil instead of olive oil if desired.
Garlic
Adds a fragrant sharpness that is essential in this recipe. I like to slice it rather than crush it so it doesn’t burn due to the long cook time.
Chili & spring onions
Fresh chili adds a lovely freshness and mild heat. I like to remove the seeds so it isn’t too spicy for guests although feel free to leave them in if you love the heat! Spring onions also add freshness and contrast to the dish.
Lemon juice
A squeeze of lemon juice helps to lift the dish and bring out the sweetness of the pumpkin. Can be substituted with lime juice if required. Please use fresh lemon juice not bottled juice.

Step-by-step photos

Mixing crispy rice topping

Prepared pumpkin for roasting