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This Japanese pumpkin that ripens in winter is taking the market by storm. It’s much lower in calories and higher in nutrients (such as beta carotene, iron, vitamins c and b) than butternut squash and has a more complex flavour. It’s got plenty for sweetness, but also nuttiness and a really satisfying vegetal savouriness that can be accentuated with woody herbs and smoked salt.The skin is great too, after a good time in the oven it becomes sticky, sweet and chewy and contrasts wonderfully with the soft fluffy flesh. This is a veg that can go savoury or sweet. For a yummy desert, cut it into wedges season with cinnamon and maple syrup before roasting then serve it nice and hot with a scoop of vanilla gelato, a little more maple and maybe some toasted pecans.
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