Blogged by: Courtney Roulston 06 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
Cashew cream:
  • ¾ cup raw cashews, soaked in hot water for 2 hours
  • 2 tablespoons apple cider vinegar
  • 1 tablespoons maple syrup
Spiced seeds:
  • 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.


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