Roast pumpkin with Furikake is always a succulent addition to a meal…the pumpkin gets a golden colour and the Furikake caramelises on it, yum!
Pumpkin roasted with Furikake is always a succulent addition to a meal…whether it is as a side vegetable or as a main dish in a bowl, mixed with grains, other vegetables, nuts, herbs and feta cheese, it is always satisfying. I have prepared the pumpkin in this recipe with the Chilli Furikake but it would be as succulent with the other flavours.
(to serve 4 as a side):
Half a crown pumpkin, cut into wedges (4-5cm at the thickest part)
Olive oil (or others that you use for baking)
Pacific Harvest Furikake (to taste) – I usually use Chilli Furikake on pumpkin, but the Citrus or Garlic flavours are equally delicious.
Warm the oven to 200 C and line an oven-proof tray with baking paper.
With a pastry brush (or your fingers if you prefer), ‘paint’ the pumpkin wedges with enough oil to help the seasoning stick.
Using a tablespoon, sprinkle the pumpkin pieces with the Furikake, I use quite a bit because the flavour is mild and I like the idea that the seasoning is packed with all sorts of goodness that my body needs.
Furikake is a tasty & colourful condiment that will add pizzazz to any dish. Choose a flavour and try it on vegetables, beans & pulses, cheese, fish or bread & potatoes. It is an excellent salt alternative for those who wish to lower their sodium intake. It is also an excellent garnish for rice, baked potatoes, savoury baking and soups!
Furikake contains all the minerals, vitamins, fatty & amino-acids, fibre, protein, anti-oxidants and compounds found in a broad range of seaweed. Regular intake will supplement and fortify your diet with many elements that are hard to get from other food sources.