Roasted Pumpkin

By
KACHEN
-
0
70

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, vegan 
  • 2 tbsp yeast flakes
  • 1 tbsp white miso paste
  • 2 garlic cloves 
  • Chilli flakes (optional) 
  • Salt & pepper 
  • For the pumpkin 
  • 2 butternut squash, 4 – 6 cm wedges 
  • 2 tbsp olive oil
  • ½ tsp paprika powder Salt 
  • For the breadcrumbs
  • 70 g flaked almonds 
  • 70 g panko crumbs
  • ½ tsp garlic powder 
  • ¼ tsp salt 
  • For the topping
  • 50 g pomegranate seeds 
  • 15 g fresh parsley

Instructions

  1. Preheat the oven to 215°C.
  2. Cover the cashews with water in a bowl and leave to soak.  
  3. 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. 
  4. 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. 
  5. Purée all the ingredients for the sauce in a blender. Season to taste with salt and pepper. 
  6. Spread the miso sauce on a plate and arrange the roasted pumpkin nicely on top.
  7. Top with almond breadcrumbs, pomegranate seeds and chopped parsley.

Recipe & picture: Anne-Sophie Hoffmann