Miso & ginger roasted pumpkin w/ lime & cashew cream

Tonight I revisited this favourite from my "Green Mondays" column for Dish Magazine and realised I've never shared it on the blog. A total crime!

 This vegan side dish is SO darn good. You’ll be astounded how incredibly creamy the cashew sauce is. It’s a beautiful accompaniment to the sweet and savoury pumpkin. Pair this dish with greens and your favourite grain for a delicious main meal or enjoy as a side or mezze plate.

We enjoyed this tonight baked fish and a pile of fresh greens. Dinner perfection!

SERVES: 2–4

INGREDIENTS

¼ large crown pumpkin
MARINADE 
3 tablespoons white miso paste
3 tablespoons oil
1 teaspoon grated ginger
pinch cayenne pepper
CASHEW AND LIME CREAM
1 cup cashew nuts, soaked in water overnight or for at least 6 hours
½ teaspoon Dijon mustard
juice of 1 lime
2 pinches salt
½ cup water
TO SERVE
fresh coriander
sesame seeds
chilli flakes
lime wedges

METHOD

Preheat the oven to 185°C.

Cut the pumpkin into thin wedges and place in a large bowl.

MARINADE: Whisk all the ingredients together. Pour over the pumpkin wedges and turn to coat well.

Lay the pumpkin on a lined baking sheet. Bake for about 30-35 minutes, or until tender and browned.

CASHEW CREAM: Rinse the soaked cashew nuts. Combine with the remaining ingredients and use a high-speed blender or a stick blender to blend until very smooth. (This may take a few minutes.)

TO SERVE: Dollop the cream over each pumpkin wedge. Scatter over the sesame seeds, chilli flakes and coriander leaves. Serve lime wedges on the side.