Caramel Miso butter roasted pumpkin



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • 1 medium pumpkin, washed, sliced into quarters (I used a Chinese pumpkin I bought at the farmers market, but you can use butternut or any other non-stringy pumpkin) 


  • 1/3 cup vegan butter or margarine 
  • 1 1/2 tsp white miso paste 
  • 1/3 cup honey 
  • 1 tbsp soy sauce 
  • 1 tsp sesame oil 

Soy honey mushrooms

  • 2 cups mushrooms (mixed with wild mushrooms, if you like, or just white button mushrooms) 
  • 1-2 tbsp oil 
  • 1-2 tbsp soy sauce 
  • 1-2 tbsp honey or agave or maple syrup 
Caramelized pumpkin seeds 
  • 1/2 cup of the pumpkin seeds from the pumpkin or just regular pumpkin seeds
  • 1/4 cup vegan butter or margarine 
  • 1/4 cup honey 
  • 1/2 tsp white miso paste 

Serve with:

  • Vegan feta


  1. Preheat the oven to 180 degrees Celsius. 
  2. Add the sliced pumpkin to a cast iron or oven-proof dish. 
  3. For the glaze: Melt the vegan butter, honey, miso paste, soy sauce, and sesame oil, pour half of the glaze over the pumpkin, and brush so it is fully covered. 
  4. Bake for 20 minutes and then add the rest of the glaze. 
  5. Meanwhile add the mushroom to a pan with some oil, add a bit of water and some seasoning, and let it fry until the water starts to dissolve.
  6. Gradually add the soy sauce and the honey and turn down the heat until the mushrooms start to caramelize. Keep warm until serving time. 
  7. For the caramelized pumpkin seeds: 10-5 mins or so before serving – add the seeds and the rest of the ingredients into a saucepan, mini pan, or oven-proof dish. Let it start to caramelize, but keep a watchful eye so it doesn’t burn.
  8. Serve the baked pumpkins with soy honey mushrooms, caramelized pumpkin seeds, and vegan feta.