This vegan dish packs a big flavour punch. You’ll be astounded at how incredibly creamy the cashew sauce is; it’s a beautiful accompaniment to the sweet and savoury pumpkin. Pair this dish with greens and your favourite grain for a delicious main, or enjoy as a side or mezze plate.
Serves: 2–4
INGREDIENTS
¼ large crown pumpkin
Marinade
3 tablespoons white miso paste
3 tablespoons oil
1 teaspoon grated ginger
pinch cayenne pepper
Cashew and lime cream
1 cup cashew nuts, soaked in water overnight or for at least 6 hours
½ teaspoon Dijon mustard
juice of 1 lime
2 pinches salt
½ cup water
To serve
fresh coriander
sesame seeds
chilli flakes
lime wedges
METHOD
Preheat the oven to 185°C.
Cut the pumpkin into thin wedges and place in a large bowl.
Marinade: Whisk all the ingredients together. Pour over the pumpkin wedges and turn to coat well.
Lay the pumpkin on a lined baking sheet. Bake for about 30-35 minutes, or until tender and browned.
Cashew cream: Rinse the soaked cashew nuts. Combine with the remaining ingredients and use a high-speed blender or a stick blender to blend until very smooth. (This may take a few minutes.)
To serve: Dollop the cream over each pumpkin wedge. Scatter over the sesame seeds, chilli flakes and coriander leaves. Serve lime wedges on the side.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!