ROAST PUMPKIN WITH CASHEW CREAM, POMEGRANATE & SPICED SEEDS
Blogged by: Courtney Roulston06 Dec 2022
Recipe By Courtney Roulston
Prep Time: 20 minutes, plus soaking time
Cook Time: 40 minutes
1 whole butternut pumpkin
1/3 cup (80ml) extra virgin olive oil
Sea salt and pepper to taste
1/3 cup pomegranate seeds to serve
½ cup coriander sprigs to serve
¾ cup raw cashews, soaked in hot water for 2 hours
2 tablespoons apple cider vinegar
1 tablespoons maple syrup
2 teaspoons whole cumin seeds
2 tablespoons pepita seeds
2 tablespoons sunflower seeds
1 tablespoons sesame seeds
1 teaspoons ground sumac, plus a little extra to serve
Pre heat the oven to 190 degrees C. Cut the pumpkin into 4 quarters lengthways and place onto a lined oven tray. Drizzle the pumpkin with 40mls of the oil and season with sea salt. Roast the pumpkin for 35-40 minutes, or until it is tender and cooked through.
Meanwhile drain the cashews and place them into the jug of a high-speed blender. Pour in 1/3 cup of fresh water, apple cider vinegar, maple syrup and a pinch of sea salt. Blitz for 30 seconds, or until the mixture is smooth and creamy.
Heat a small frying pan over a medium heat then add in the cumin seeds, pepita seeds, sunflower seeds and sesame seeds. Cook, stirring for 2-3 minutes, or until the seeds are toasted and crisp. Turn off the heat then pour in the remaining oil, ground sumac and a pinch of sea salt.
Place the pumpkin onto a serving platter and drizzle with a little of the cashew cream. Scatter over the seed mixture, pomegranate seeds and coriander sprigs. Sprinkle with a little extra ground sumac before serving.