Thai-style roast pumpkin

Detailed step-by-step description of how to cook the dish "Thai-style roast pumpkin". Try it by all means

Recipe «Thai-style roast pumpkin» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 1/4 whole butternut pumpkin, skin on, seeds removed, 60ml olive oil, 1 garlic clove, crushed, 1 tsp ground cumin, 2-tbsp sweet chilli sauce , 4 tbsp rice wine vinegar, 1 tbsp brown sugar, 40ml ketjap manis* , 2 tsp sesame oil, Coriander, to garnish.

Ingredients:

• 1/4 whole butternut pumpkin, skin on, seeds removed 
• 60ml olive oil 
• 1 garlic clove, crushed 
• 1 tsp ground cumin 
• 2-tbsp sweet chilli sauce 
• 4 tbsp rice wine vinegar 
• 1 tbsp brown sugar 
• 40ml ketjap manis* 
• 2 tsp sesame oil 
• Coriander, to garnish 

Instructions

1. Preheat the oven to 180°C.
2. 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.)
3. 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.