If someone asked you what your favorite vegetable is, what would your answer be? My answer, without a doubt, would be pumpkin! I love it, not only because it is very light and nutritionally dense, but also because it’s a super versatile ingredient. If you try this roasted pumpkin with miso and lime glaze, you will want to experiment more with this amazing vegetable.

Roasted Pumpkin with Miso and Lime Glaze

Please note that this recipe is not mine (neither the photos nor the text), it was created by Jolanta Gorzelana, a vegan chef who’ll be a guest blogger on the Herbalist Blog every now and then. Hope you enjoy! – Anna Rósa

This recipe for roasted pumpkin is very tasty and easy to make. It can be served on its own or as a side dish to lentil salad, baked beans, gnocchi, or risotto. Alternatively, you can blend it into a delicious sauce.

Miso and Lime Glaze

How To Prepare Pumpkin For Roasting

Since there are many varieties on the market, each pumpkin will have different skin, so cooking times will change from one variety to another. If you bought a pumpkin with thin skin, I would recommend cutting it into a crescent and then roasting it with the peel on (you will be surprised how tasty the peel is). If you only have a pumpkin with very hard and thick skin, I would recommend that you peel it and cut it into crescents or pieces.

Roasted Pumpkin with Miso and Lime Glaze

Roasted Pumpkin with Miso and Lime Glaze

Ingredients for 4 – 6 servings:

  • 1 kg butternut pumpkin
  • 25 g white or black sesame seeds (or a mix of both)
  • optional: parsley, cilantro or finely chopped spring onion

For the miso-lime glaze:

  • zest of 1 lime
  • juice from 1/2 a lime
  • 4 tablespoons of olive oil
  • 1 1/2 tablespoons miso
  • 2 – 3 tablespoons of liquid sweetener (I used maple syrup)
  • 1 tablespoon of sesame oil (optional but recommended)
  • 1 tablespoon of soy sauce or tamari sauce
  • 1 pinch of chili pepper (or more if you like it spicy)
  • 1 pinch of salt


  1. Preheat the oven to 220 degrees and prepare a baking tray by covering it with parchment paper.
  2. Clean the pumpkin, cut it in half and remove the seeds. Measure 1 kg and cut it into 2 cm wide wedges.
  3. Prepare the glaze by combining all the ingredients in a bowl.
  4. Cover the pumpkin with the glaze by using your hands or a basting brush.
  5. Bake the pumpkin for 30 minutes. Turn the wedges after about 15 minutes.
  6. While the pumpkin is cooking, toast the sesame seeds in a non-stick pan (be careful not to burn them).
  7. When the pumpkin is cooked, sprinkle it with sesame seeds and serve. If you like, add a few spoonfuls of coriander, parsley, or finely chopped spring onion.
  8. Pumpkin prepared this way goes perfectly with a nice salad of legumes (perhaps lentils) or grains.

About the Author

Jolanta Gorzelana is a vegan chef who shares recipes on her food blog Vegan in Chic. Born in Poland, Jolanta lived in Italy for 11 years before moving to Iceland where she resides now. Author of two cookbooks, Jolanta has a passion for traveling the world looking for inspiration and translating what she finds into delicious vegan recipes.