Roasted Pumpkin
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Serves: 4
Prep Time:
Cooking Time:
Nutrition facts:
200 calories
20 grams fat
Rating: 5.0/5
( 1 voted )
Ingredients
- For the sauce
- 120 g cashew nuts
- 1 tbsp tahini
- 245 ml vegetable stock
- 1 lemon, juice
- 70 g Skyr yoghurt, veganÂ
- 2 tbsp yeast flakes
- 1 tbsp white miso paste
- 2 garlic clovesÂ
- Chilli flakes (optional)Â
- Salt & pepperÂ
- For the pumpkinÂ
- 2 butternut squash, 4 – 6 cm wedgesÂ
- 2 tbsp olive oil
- ½ tsp paprika powder SaltÂ
- For the breadcrumbs
- 70 g flaked almondsÂ
- 70 g panko crumbs
- ½ tsp garlic powderÂ
- ¼ tsp saltÂ
- For the topping
- 50 g pomegranate seedsÂ
- 15 g fresh parsley
Instructions
- Preheat the oven to 215°C.
- Cover the cashews with water in a bowl and leave to soak. Â
- Spread the pumpkin wedges on a baking tray lined with baking paper. Brush with olive oil, paprika powder and salt. and roast for 45 – 50 minutes.Â
- Meanwhile, toast the flaked almonds and panko breadcrumbs in a hot pan over medium heat for 5 – 10 minutes. Leave to cool, then mix coarsely with the remaining ingredients.Â
- Purée all the ingredients for the sauce in a blender. Season to taste with salt and pepper.Â
- Spread the miso sauce on a plate and arrange the roasted pumpkin nicely on top.
- Top with almond breadcrumbs, pomegranate seeds and chopped parsley.
Recipe & picture: Anne-Sophie Hoffmann
