Detailed step-by-step description of how to cook the dish "Thai-style roast pumpkin". Try it by all means
- Preheat the oven to 180°C.
- Cut the pumpkin into about 10 wedges. Brush exposed sides with 1 tablespoon of the olive oil. Season, then place skin-side down on a baking tray and roast for 30 minutes. (If the slices fall over, just cook them on their side, but turn them over at least once during the cooking time.)
- While pumpkin is cooking, place the garlic, cumin, chilli sauce, rice wine vinegar, sugar, ketjap manis, remaining olive oil and sesame oil in a saucepan and bring to the boil. Reduce heat to low and simmer for 2 minutes. Remove pumpkin from oven and place in a large bowl. Add dressing, tossing pieces until well-coated. Set aside for 30 minutes, then serve at room temperature drizzled with dressing. Garnish with coriander, if desired.
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