Directions

To Cook

1. Preheat the oven to 180°C.
2. Place the marinade ingredients in a small jug and whisk to combine.
3. Cut the pumpkin into 2cm wedges, leaving the skin on, then place on a tray lined with baking paper and pour the desired amount of marinade over the top. Roast in the oven for 30 mins or until tender.
4. While the pumpkin is cooking, prepare the rice as per the instructions on the back. Finely chop the spring onions and pick the coriander leaves, and combine with the rice.
5. Serve the pumpkin on a bed of rice scattered with sesame seeds, slices of fresh chilli and extra coriander.