Fast Recipes

Miso-roasted pumpkin with farro

A speedy, flavour-packed vegetarian option for weekday dinners.

Miso-roasted pumpkin with farro.

John Paul Urizar

Miso, the Japanese seasoning of fermented soy beans and koji, is traditionally the backbone to restorative miso soups, though it’s also excellent in dressings and stirred through vegetables before roasting. Here, shiro miso brings savoury depth to the sweet pumpkin, and complements the nuttiness of the farro.


Miso pumpkin
Farro salad


1.Preheat oven to 225°C. For miso pumpkin, whisk miso, soy sauce and oil in a small bowl to combine. Brush all over pumpkin, transfer to a roasting pan and roast, turning halfway, until pumpkin is tender and caramelised (30-40 minutes).
2.Meanwhile, for farro salad, cook farro in a large saucepan of boiling water until tender (25-35 minutes). Combine vinegar, soy sauce, honey and oil in a bowl and whisk to combine. Stir through pickled ginger, then toss dressing through farro. Season to taste.
3.Serve farro with roasted pumpkin, and scatter over ginger, shiso and pepitas.

Note Tamari pepitas are available from select health-food stores.


Related stories