Hot, sweet baked pumpkin from The Kitchen Diaries II (page 24) by Nigel Slater

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Notes about this recipe

  • Ganga108 on July 31, 2021

    Absolutely Divine! The dressing is out of this world. I've used my chilli paste that is a little sweet anyway and my coriander paste. Dressing is hot and sweet. Yum.

  • Zosia on January 31, 2016

    A great way to liven up this winter vegetable. Roasted until caramelized then glazed with a Thai-inspired dressing, calling it merely hot and sweet really doesn’t begin to describe the bursts of flavour in every bite. I used butternut squash and soy sauce in place of fish sauce.

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