Ingredients
- ¼ of a large pumpkin (Te Mahanga)
- 3 cloves of garlic - crushed (Wairuna Organics)
- 3 Tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon each salt and pepper
- ¾ cup cashews
- 1 teaspoon chili flakes
- ½ cup sliced Italian parsley
- Pesto-
- 3 cups basil (Janefield Hydroponics)
- Juice of 3 lemons
- 1 cup cashew nuts
- ½ cup olive oil
- Salt and pepper
Garlic Roasted Pumpkin with Basil Pesto and Cashews
Method
- To prepare the pesto, place all ingredients apart from the olive oil into a food processor or blender and pulse until it reaches the desired consistency
- I like it quite smooth for this recipe
- Add in the olive oil and stir to combine
- Set aside
- Preheat the oven to 180 degrees Celsius
- Cut the pumpkin into 5cm-ish thick slices and lay flat in a large roasting dish
- In a small bowl combine the garlic, olive oil, paprika, salt and pepper
- Rub it liberally over each piece of pumpkin and bake in the oven for an hour, or until the pumpkin is soft and browned
- Add in the cashew nuts and return to the oven for a further 5 – 10 minutes until browned
- Dollop half a cup of the pesto in Tablespoon amounts on top of the pumpkin
- Sprinkle with chili flakes and parsley
- Enjoy!
