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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.