Roast Pumpkin with Miso Butter & Toasted Sesame Seeds

May 11 2023

Introducing this week's new recipe, roast pumpkin with miso butter and toasted sesame seeds, a side dish that is both super easy and delicious to make with such minimal ingredients.

The miso brings the perfect salty umami flavour that pairs brilliantly with the sweet pumpkin and the nutty sesame seeds. You have to try this one, it’s truly so good!

This dish is perfect for any meal, from a quick weekday dinner to a dinner party or gathering.

I love to use Japanese Pumpkin/Kabocha squash because of its creamy texture and sweetness but feel free to use whatever type of pumpkin variety you have on hand, such as Butternut.

Hope you love the recipe, and as always please let me know if you make it @gatherandfeast, and feel free to ask any questions.




Roast Pumpkin with Miso Butter & Toasted Sesame Seeds  |  Gather & Feast

Roast Pumpkin with Miso Butter & Toasted Sesame Seeds  |  Gather & Feast


10 minutes preparation time + 60 minutes cooking time
4 as a side
  • Extra virgin olive oil
  • 1/4 of a Japanese pumpkin/kombucha squash
  • 50g salted butter
  • 1 tablespoon white miso paste
  • 1-2 teaspoons white or black toasted sesame seeds, or a mix of both
  • Freshly cracked black pepper


  1. Preheat your oven to 180°C/350°F.
  2. Remove the skin and seeds from the pumpkin and chop into large chunks roughly 3 inches in size.
  3. Place onto a baking tray, drizzle with a little olive oil, and coat the pumpkin thoroughly.
  4. Bake at 180°C/350°F for 50-60 minutes depending on your oven. The pumpkin should be soft and slightly browned.
  5. Now let's make the miso butter.
  6. Just before the pumpkin has finished baking add the butter and miso to a small saucepan.
  7. Place it over low to medium heat and stir until the butter has melted.
  8. Once melted whisk together to combine the miso into the melted butter.
  9. Once the pumpkin has cooked remove it from the oven and place it immediately onto a serving plate.
  10. Spoon the hot miso butter over the pumpkin, then sprinkle with sesame seeds, some freshly cracked black pepper, and serve.

Free Resources

Click on the links below to print or save this recipe to your device.

Also on Gather & Feast

Frozen Fruit & Nut Grazing Board

February 26 2016
I thought I’d capitalise on all the beautiful fresh produce we have in Australia right now and create this amazing frozen fruit and nut grazing board!
Read more

Matcha, Coconut & Cacao Protein Balls

September 3 2015
Nutty, vanilla, matcha and cacao protein balls! These pretty little things are the perfect mid afternoon treat, post workout or ‘on the go’ snack.
Read more

Tuna Fish Cakes with Herbed Caper Sour Cream

March 31 2022
Deliciously crunchy on the outside and soft, fluffy, and flavourful on the inside.
Read more

Hi there!

I’m Ashley, welcome to Gather & Feast. Here you'll discover wholesome, and nutritious recipes, baked treats, and delicious desserts. x

Read more


Gathered: Newsletter

Get my free, twice-monthly newsletter for all the recipes to make, desserts to bake, videos, fun finds, and more!



Elevate your salad game with these flavour-packed recipes to cook for yourself and others.

Read more