If you can't go past the honey-soy combo, wait till you try it on roasted pumpkin! Sounds unusual, we know, but teamed with crisp veggies and a moreish Japanese mayo, you're in for a real treat.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
mixed sesame seeds(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)
Japanese dressing(ContainsSesame, Soy)
water (for the rice)
salt (for the rice)
soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
Preheat the oven to 220°C/200°C fan-forced. Slice the butternut pumpkin into thick slices. Place in a single layer on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 15 minutes.
TIP: Peel the pumpkin if you don't like the skin.
While the pumpkin is roasting, finely chop the garlic. In a medium saucepan over a medium heat, melt the butter with a dash of olive oil. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, the water (for the rice) and a pinch of salt. Stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat. Keep covered until the rice is tender and the water has absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, roughly chop the Asian greens. Trim the woody ends (about 3cm) off the asparagus. Thinly slice the spring onion. Roughly chop the coriander. In a small bowl, combine the Japanese dressing and mayonnaise.
In a second small bowl, combine the soy sauce and the honey. Pour the honey-soy sauce over the pumpkin and sprinkle with the mixed sesame seeds. Return to the oven until golden and tender, 5-10 minutes.
While the pumpkin is finishing, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the asparagus with a splash of water, stirring until just tender and bright green, 2-3 minutes. Add the Asian greens, ginger paste, 1/2 the spring onion and remaining garlic and cook until slightly wilted, 1-2 minutes. Season, then remove from heat.
Divide the garlic rice between bowls. Top with the honey-soy pumpkin, green veggies and any sauce from the oven tray. Sprinkle with the coriander and the remaining spring onion. Drizzle with the Japanese mayo to serve.