Baked Pumpkin with Chilli, Lime and Soy

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Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

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  • 75 g (3 oz) unsalted butter
  • 700 g (1 lb 9 oz) pumpkin, peeled, deseeded and cut into slices 5mm (¼in) thick
  • 1 red chilli, thinly sliced
  • 2 tablespoons light soy sauce
  • Juice of 1 lime
  • 5 cm (2 in) piece of fresh ginger, finely grated
  • 1 teaspoon light molasses
  • 2 garlic cloves, crushed
  • About 450 ml (¾ pint) boiling chicken stock
  • Salt and freshly ground black pepper


    Although pumpkin is not much used in Asian cooking, I find oriental spices work very well with it. Other types of squash such as butternut could be used instead.

    Preheat the oven to 190°C/375°F/gas mark 5. Use 25 g (1 oz) of the butter to grease a gratin dish, then arrange the pumpkin slices attractively in it in layers, seasoning each layer with salt and pepper.

    Melt the remaining butter in a pan and stir in the chilli, soy, lime juice and ginger, then the molasses and garlic. Pour this mixture over the pumpkin.

    Pour over enough boiling chicken stock just to cover the pumpkin, then place in the oven and bake for about 40-50 minutes or until the pumpkin is tender.

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