Baked Pumpkin With Chicken Sauce

Preheat the oven to 180°C. Clean the Kent Pumpkin, skin should be washed because you won’t peel it. Cut into 4 to 5cm pieces. No need to oil or season the pumpkin.

Place pumpkin pieces on a large baking tray and bake for 30 minutes or until cooked.

While the pumpkin is baking, prepare the sauce. Heat small amount of Oil in a small frying pan or saucepan, cook Chicken Mince and Ginger.

When Chicken is cooked, add Dashi/Chicken stock, Sugar, Soy Sauce and Mirin. Taste the flavour. Depending on the stock that you use, extra Soy Sauce might be needed.

Bring the sauce to the boil, gradually add Starch mixture, stirring, to thicken the sauce.

Place baked pumpkin in the serving bowl or deep plate, cover with the sauce. Sprinkle finely chopped Spring Onion on top and serve hot.