Skip Salt And Pepper: Add This Condiment To Roasted Pumpkin For 10x The Flavor

Roasted pumpkin is an underrated fall pleasure and we're here to tell you that social media has found the secret ingredient that will make sliced or cubed roasted pumpkin into a craveable dish: hoisin sauce. Also sometimes called "Chinese BBQ sauce," hoisin uses a foundation of soy sauce with several extra ingredients that make it sticky and delightful. Like an American BBQ sauce, it contains notes of sweet, salty, and umami all at once ... and it shines on roasted gourds. All you need to do is prepare your pumpkin — you want small, sweet sugar pumpkins, not the oversized specimens one might select for the perfect Jack-o'-lantern — by first removing the guts and seeds. Set aside the seeds and, later, read up on the easiest way to clean pumpkin seeds before roasting. Cut your pumpkin into either slender slices or bite-sized chunks, whichever you prefer for eating.

Next, you'll make a glaze with your hoisin sauce, which can be as simple as just the sauce itself (more options in a moment), which is then brushed over the pumpkin pieces. A slow, low-temp roast in the oven will make your pumpkin fork-tender and turn the glaze molten. Turn the heat up too high, and you risk the sauce burning and imparting an unwanted bitter flavor. Another practical option that works well is to cook the pumpkin first with a thin coating of neutral oil, then brush on the hoisin glaze and broil for char and maximum flavor. We also recommend saving extra glaze for dipping after the pumpkin is done cooking.

When one thinks about improving the culinary uses for pumpkin, the standard train of thought tends to branch in two predictable directions. One either considers how to add 20x the flavor to the pumpkin spice latte of their dreams, or else they're mulling over the extra additions that Martha Stewart uses for picture-perfect pumpkin pie. But pie and lattes are not the only way to enjoy pumpkins in the fall, and you needn't think only about cinnamon and sugar when amping up your roast pumpkin. Hoisin is a worthy glaze all on its own, but certain key ingredients will take it over the top and add such incredible flavor to your pumpkin that you might even consider serving it as a vegetarian-friendly main dish with some rice and seasonal veg.

Garlic, for one, absolutely sings with hoisin. Extra spices also amenable to an Asian culinary profile, like ginger and five spice, will give all the more character to your glaze. Yes, you can add a sweetener like honey or molasses, but, again, take extra care to make sure your sugars don't blacken in the oven (especially if you go the broiler route). If you like spice, the addition of some sriracha or another favorite hot sauce will give a delightful kick that plays well with flavors already in the hoisin sauce. If you are reserving hoisin for a dip or drizzle after the roast, you can't go wrong with some peanut butter or even crushed peanuts mixed in. With toasted sesame seeds and diced green onion, you could like have a restaurant-quality condiment that will turn your roast pumpkin into an unforgettable nosh.