This Roasted Pumpkin with Cashew Cream and Crunchy Sprinkle makes a great main dish for any dinner party. It would also make a delicious main on your Christmas table. The toasted almonds and pistachios are mixed with orange zest as well as cinnamon and nutmeg which give the dish a festive feel.
The components of this dish work really well together. The roasted pumpkin is sweet and soft while the cashew cream is smooth and a little bit tangy. The toasted nuts give the dish some crunch while the orange zest and parsley add some freshness. Personally, I think the filled pumpkins look really cute and pretty on the plate.
You can easily make the cashew cream and the crunchy sprinkle ahead of time too. This is another reason why this dish is great for sharing with guests.
The cashew cream is super easy to make. I recommend soaking the cashews ahead of time, so you can get the cream as smooth as possible. However, if you have a high-powered blender, you don’t need to necessarily soak to cashews to achieve a smooth cream.
This dish can be served alongside many different dishes. For example, this Quinoa, Lentil and Rice Pilaf goes great with it.
If you’re looking for more delicious mains, make sure to also check out these recipes:
I hope you enjoy this roasted pumpkin recipe. Please let me know how you go and don’t forget to tag me @nothangryanymore in your creations on Instagram. I love seeing them!
Roasted Pumpkin with Cashew Cream & Crunchy Sprinkle
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- 2 small butternut pumpkins
- 1/2 tbsp olive oil
- 1 pinch salt
- 250 g cashews soaked**
- 170 g water
- 20 g white miso paste
- 1/2 tsp apple cider vinegar
- 1/8 tsp white pepper
- 1/8 tsp ground cinnamon
- 1/16 tsp ground nutmeg
- 1 pinch salt
- 20 g pumpkin seeds
- 20 g pistachio
- 20 g hazelnuts
- 1/2 tsp orange zest
- 1 tsp cumin seeds
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- Preheat the oven to 180°C fan.
- Peel the pumpkins and cut them in half. Scoop out the seeds.
- Place the pumpkin halves, cut side down onto a baking tray lined with baking paper or a silicon matt. Drizzle over the olive oil and season with a pinch of salt.
- Roast the pumpkins for 50 minutes at 180°C fan. To check if the pumpkins are fully cooked, pierce them with a pairing knife. When the pumpkin is cooked, the knife can easily slide through.
- Add the cashews, water, white miso paste, apple cider vinegar, white pepper, cinnamon and nutmeg into a high-powered blender.
- Blend everything until smooth and season with salt to taste. If needed, add a little more water to get the cream as smooth as possible.
- Lightly crush the pistachio and hazelnuts.
- Add the crushed pisatchio and hazelnuts, pumpkin seeds, orange zest, cumin seeds, cinnamon and nutmeg into a bowl and mix.
- Place the sprinkle onto a baking tray lined with baking paper or a silicon mat.
- Toast the sprinkle at 180°C fan for 8 minutes. Unless you're preparing the sprinkle ahead of time, I recommend toasting the sprinkle during the last 8 minutes of the pumpkin roasting in the oven. This way everything is finished at the same time.