Ingredients:
1kg Japanese Pumpkin (unpeeled), seeds removed, cut into 4cm wide wedges
1 tbsp Extra-Virgin Olive Oil
½ tsp fresh Thyme leaves
pinch sea salt
1 tsp butter, melted
1 tsp of togarashi (Japanese spice mixture)
Directions:
Preheat oven to 240°C. Place pumpkin, olive oil, thyme and sea salt in a large bowl and toss to combine. Place on a lined oven tray in a single layer (without pieces touching). Roast for 20-25 minutes or until tender
Drizzle over the melted butter and cook for a further 5 minutes until caramelised. Place slices in a serving bowl, and serve sprinkled with togarashi and microgreens
