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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.