Honey & Sesame Come Together In This Crispy Pumpkin Dish
SESAME-CRUSTED PUMPKIN WITH HONEY RECIPE
Another great recipe by Angela Casley, VIVA magazine.
1 butternut, peeled, seeds removed
Flour of choice, for dusting
1 tsp foodies flaky sea salt
1 cup mixed sesame seeds
2 Tbsp foodies extra virgin olive oil
¼ tsp chilli flakes
2 Tbsp runny honey*, to drizzle
Preheat an oven to 180C. Line a baking tray with paper.
Peel and slice the butternut into 2cm rounds. Dust with flour.
Whisk the egg with two Tbsp of water and the foodies flaky sea salt. Dip the slices in the egg, allowing the excess to drip off, then coat in mixed sesame seeds. Place on the baking tray.
Drizzle with foodies extra virgin olive oil, sprinkle over the chilli flakes, then place into the oven for 15 minutes. Turn over and cook for a further 15 minutes until crisp and golden.
Serve hot with a drizzle of honey.
* Alternatively you can drizzle with a little teriyaki sauce or a dollop of salsa.
Notes from the editor:
A pumpkin and a squash have a slightly different taste, texture, and nutritional value, but they are both high in beta-carotene due to their orange colour. A butternut squash has a slightly sweeter taste when it’s cooked, and when it’s roasted in the oven it caramelizes quite nicely. Pumpkin has a slightly more earthy taste but is also very tasty when cooked or roasted. So, all in all, it comes down to your preferred taste!
For plant-based chefs, just replace the egg with your favourite alternative.
- foodies for food lovers