Miso Roasted Pumpkin with Cashew and Lime Cream
Photography by Kelly Gibney.
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.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.
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