Roasted Pumpkin with Cashew Cream & Crunchy Sprinkle

halved butternut pumpkin on plate from above

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!

Annick

halved butternut pumpkin from side 2
halved butternut pumpkin on plate from above

Roasted Pumpkin with Cashew Cream & Crunchy Sprinkle

Annick
This roasted pumpkin dish is the perfect main at your dinner party. Delicious, creamy and crunchy.
5 from 4 votes

(Click on the stars to vote!)

Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine modern, vegan
Servings 4 people

Ingredients
  

Pumpkin

  • 2 small butternut pumpkins
  • 1/2 tbsp olive oil
  • 1 pinch salt

Cashew Cream*

  • 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

Crunchy Sprinkle

  • 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

Instructions
 

Pumpkin

  • 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.

Cashew Cream

  • 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.

Crunchy Sprinkle

  • 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.

Notes

* You most likely won’t need to use the entire batch of cashew cream for this dish. However, blending a smaller amount of cashews is often quite difficult to get smooth because the blades of the blender cannot reach all of the nuts. Any leftover cashew cream can be stored in the fridge for up to 4 days. You can spread it on toast, add it to salads or use it as a pasta sauce.
** I recommend soaking the cashews for an hour in hot water before making the cream. Soaking the cashes will make the cream smoother. However, if you have a good high-powered blender, you can also blend the cashews without prior soaking.
Keyword cashews, hazelnuts, miso, pistachio, pumpkin, pumpkin seeds
Nutrition Facts
Roasted Pumpkin with Cashew Cream & Crunchy Sprinkle
Amount Per Serving (380 g)
Calories 556 Calories from Fat 325
% Daily Value*
Fat 36.1g56%
Saturated Fat 6g38%
Trans Fat 0g
Polyunsaturated Fat 6.9g
Monounsaturated Fat 20g
Cholesterol 0mg0%
Sodium 275mg12%
Potassium 1278mg37%
Carbohydrates 51.8g17%
Fiber 12.5g52%
Sugar 9.7g11%
Protein 17.1g34%
Vitamin A 27930IU559%
Vitamin C 39mg47%
Calcium 155mg16%
Iron 6.8mg38%
* Percent Daily Values are based on a 2000 calorie diet.
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