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Japanese pumpkin can be served as a dessert, but it is also a delicious side dish to roasted meats. It is simply delicious with a touch of balsamic vinegar and brown sugar.
1 Japanese pumpkin
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
1 tablespoon olive oil
salt, to taste
- Preheat the oven to 180 degrees C.
- Wash the pumpkin, cut into quarters, remove the seeds.
- Combine the sugar with a fork to the vinegar, olive oil and salt. Rub the mixture over the pumpkin inside and out. Place in a roasting dish then cover with foil.
- Bake for about 70 minutes, until soft. A fork will easily move into the flesh.
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