Home
Recipes
Chilli pepper pumpkin with veg

Chilli pepper pumpkin with Asian veg

Chilli pepper pumpkin with veg

Name: Chilli pepper pumpkin with veg
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 1 small pumpkin or ½ butternut squash, cut into chunks (seeds removed), no need to peel; 2 tsp sunflower or vegetable oil; 1 tsp each mild chilli powder and five spice powder; 175g thin-stemmed broccoli; 175g bok choi quartered; 2 tbsp low-sodium soy sauce; 2 tbsp rice wine vinegar; 1 tbsp honey; 1 lime ½ juice, ½ cut into wedges; few coriander leaves

Lucy Netherton

Save recipe

Serves 2

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.4 out of 5.5 ratingsRate

loading...

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

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

One-pan spicy rice

A star rating of 4.7 out of 5.138 ratings

Mango & cardamom syllabub

A star rating of 5 out of 5.28 ratings

Ingredients

Nutrition

Units:

MetricUS

1 small pumpkin

or ½ butternut squash, cut into chunks (seeds removed), no need to peel
2 tsp sunflower or vegetable oil
1 tsp each mild chilli powder and five spice powder
175g thin-stemmed broccoli
175g bok choi

quartered
2 tbsp low-sodium soy sauce
2 tbsp rice wine vinegar
1 tbsp honey
1 lime

½ juice, ½ cut into wedges
few coriander

leaves

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal248

low
fat5g

low
saturates1g
carbs42g
sugars30g
fibre7g
protein9g
salt1.9g

Method

step 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.
step 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.

Recipe from Good Food magazine, January 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.4 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now