Chilli pepper pumpkin with Asian veg

Chilli pepper pumpkin with Asian veg

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(1 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 2
This five-spice roasted squash dish is healthy and simple - the perfect midweek supper

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal248
  • fat5g
  • saturates1g
  • carbs42g
  • sugars30g
  • fibre7g
  • protein9g
  • salt1.9g
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Ingredients

  • 1 small pumpkin or ½ butternut squash, cut into chunks (seeds removed), no need to peel
    Pumpkin

    Pumpkin

    pump-kin

    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 2 tsp sunflower or vegetable oil
  • 1 tsp each mild chilli powder and five spice powder
  • 175g thin-stemmed broccoli
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 175g bok choi, quartered
  • 2 tbsp low-sodium soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tbsp rice wine vinegar
  • 1 tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 lime, ½ juice, ½ cut into wedges
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • few coriander leaves

Method

  1. Heat oven to 220C/200C fan/gas 7. Toss the pumpkin in the oil, then sprinkle on the chilli powder, five-spice, 1 tsp black pepper and a pinch of salt, and mix well. Tip into a roasting tray in a single layer and cook for 25-30 mins until tender and starting to caramelise around the edges.

  2. About 5 mins before the pumpkin is cooked, heat a wok or large frying pan and add the broccoli plus 1-2 tbsp water. Cook for 2-3 mins, then add the bok choi, soy, vinegar and honey, and cook for a further 2-3 mins until the veg is tender. Add the lime juice, then divide between 2 plates with the pumpkin, coriander leaves and lime wedges.

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Comments (2)

timtabulator's picture
5

Great recipe. I did not have tender stem broccoli so used small florets of larger broccoli. I probably overcooked it by putting the bok choi in too late, it takes a while to become tender. The pumpkin was lovely, though I was afraid it was going to be too spicy. I found that supermarkets seem to not be calling five spice, five spice anymore, so it was mixed spices, which was fine. It might also be good with mange a tout and even with sesame seeds sprinkled on at the end. Might try that later.

maviscruett's picture

I'm looking forward to trying this but can I just point out that the recipe has a 'vegan' tag even though it contains honey which is not usually considered to be vegan. I'm going to try it replacing the honey with agave syrup - I'm sure it will still taste lovely.

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