Honey Roasted Pumpkin

Honey Roasted Pumpkin

Serves 4


Caramelized Pumpkin Skin Sauce

1 tablespoon extra-virgin olive oil

Reserved pumpkin skin

8 cups water

1 piece kombu

½ cup white miso paste

½ cup granulated sugar

1 tablespoon apple cider vinegar

2 tablespoons soy sauce


Honey Roasted Pumpkin

1 large pie pumpkin

¼ cup honey

2 tablespoons apple cider vinegar

¼ cup extra virgin olive oil

Salt & freshly cracked black pepper to taste


Pumpkin Puree

Pumpkin scrap pieces

½ orange habanero pepper

¼ cup heavy cream

Salt to taste



Toasted pine nuts

Fried sage



To make the pumpkin skin sauce: Cut your pumpkin into wedges, you should have 8 wedges, remove the seeds and discard. Peel the skin off of the wedges and reserve. Set the flesh of the pumpkin aside until you are ready to roast and puree. Place the CookCraft stock pot over medium high heat and add the oil. Let the oil heat for 1 minute and add the pumpkin skins. Cook the skins stirring often until the edges start to turn golden brown and the smell fragrant. Add the water, kombu and miso and cook until the liquid has reduced by 3/4. In the CookCraft 10in skillet add the sugar over medium heat. Cook the sugar until it is caramelized and dark brown, about 8 minutes. CAREFULLY pour in the pumpkin skin jus, the sugar will splatter so stand back slightly. Whisk the sauce well to dissolve any sugars that may be stuck to the pan. Add the apple cider vinegar and the soy sauce and reduce until the sauce resembles a slightly sticky glaze. Reserve for plating.


To make the honey roasted pumpkin: Set the oven to 400 degrees. Take the pumpkin wedges and cut them into large chunks. You will be using any small pieces to make the puree so be sure to reserve those. You should have 20 nice chunks for roasting (5 per plate) the remainder of the pumpkin set aside for the puree. In a small bowl add the honey, apple cider vinegar and the olive oil, season with salt and pepper. Pour the glaze over the pumpkin and toss to coat, reserve remaining glaze. Place the pumpkin on a sheet pan lined and bake for about 20 minutes. Remove the pumpkin from the oven and coat with the remaining glaze. Return to the oven and cook until tender. Set aside for plating.

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