645
Roasted Pumpkin
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
- Preheat the oven to 215°C.
- Cover the cashews with water in a bowl and leave to soak.
- 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.
- 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.
- Purée all the ingredients for the sauce in a blender. Season to taste with salt and pepper.
- 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
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