This Tamari Roasted Pumpkin practically melts in your mouth. Once baked, the pumpkin is sweet and soft. The pumpkin is roasted with the skin on which is not only very flavourful but adds another layer of texture to the dish. It goes really well with the savouriness of the tamari. The roasted almonds give the dish some much-needed crunch while the orange flavour notes of the cashew-orange cream underline and compliments the deep flavours of the pumpkin.
This dish only requires 6 ingredients and is gluten free. While it does take some time for the pumpkin to roast, there is not a lot of hands-on work required. You can pair this pumpkin with rice or a salad such as this Barley and Broccoli Salad. It certainly also works well as part of a bigger spread.
Another way to use this recipe is to cut the pumpkin into smaller chunks. The roasting time will decrease and you can serve the roasted tamari pumpkin chunks as part of a nourish bowl or use them as meal prep for your weekday lunches.
If you love pumpkin as much as I do, then you might also like these recipes:
I hope you like this tamari roasted pumpkin. Please let me know how you go and don’t forget to share your creations with me on Instagram @nothangryanymore. I love seeing them!
Tamari Roasted Pumpkin
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- 50 g almonds
- 1 kg Kent Pumpkin
- 30 g tamari (gluten free) (or soy sauce, not gluten free)
- 10 g sunflower or mild-flavoured vegetable oil
- 1 handful mint
- 6 tbsp cashew-orange cream
- extra virgin olive oil
- Roast the almonds at 160°C fan for 10 minutes. Once toasted, roughly crush them.
- Onto a plate, add the tamari and sunflower oil.
- Remove the seeds from the pumpkin and cut it into 4 big wedges. Dip each wedge into the tamari marinade and place them onto a backing tray lined with baking paper.
- Roast the pumpkin at 180°C fan for 45 minutes or until soft.
- To serve, add 1.5 tbsp of cashew-orange cream onto the plate and spread with the back of a spoon. Then place the pumpkin onto the cream. Sprinkle the toasted and crushed almonds on top, add a drizzle of olive oil and finish the dish off with some fresh mint leaves.