Roast Pumpkin with Cashew and Sesame Pesto

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halloween vegan recipe pumpkin fertility
 

This is a vegan recipe. Pumpkins are a great source of vitamins C and E, as well as beta-carotene, which is converted to vitamin A when consumed. Belonging to the Cucurbitaceae or squash family, you could also use butternut or any other squash of your choice.

 

Ingredients

(serves two)

  • 1 small pumpkin or butternut squash

  • 60 g cashew nuts

  • 2 tbsp toasted sesame seeds

  • 1 tbsp organic tomato puree

  • 25 g fresh coriander

  • 6 mint leaves

  • 1 fresh red chilli, optional

  • 1 tbsp honey

  • 1 tsp soy sauce

  • ½ freshly squeezed lime

  • Olive oil

Directions

  1. Set the oven at 180C.

  2. Halve the pumpkin / butternut squash, scoop out and discard the seeds and fibres.

  3. Cut the flesh into wedges leaving the skin on.

  4. Toss them in a little olive oil and sea salt.

  5. Bake in the oven for 30 minutes.

  6. To make the pesto, toast the cashews in a dry pan until they turn golden (being careful not to burn them).

  7. Add the nuts with the rest of the dressing ingredients to your food processor and add a good slug of olive oil.

  8. Process until it resembles a pesto, adding a little more olive oil if necessary.

  9. Serve the pesto drizzled over the pumpkin or squash with rocket salad.

    Any leftover pesto is delicious with pasta, roasted veg or sourdough toast with sliced tomato.