Recipe: Pumpkin Wedges with Cashew Dip

These oven-roasted hokkaido wedges take only a short time to put together and are still fancy enough to serve as a side dish for company. Recipe by Carmen Baumann, The Good Mood.

Ingredients for 4-5 Servings:

Oven-Roasted Pumpkin:

• 1 Hokkaido pumpkin/butternut (1-1.5kg)
• 2-3 tbsp coconut oil, liquid
• 1 tbsp agave syrup
• 1/4 tsp paprika powder
• 1/4 tsp salt

Cashew Dip:

• 90g cashew butter
• 45ml water
• Juice of one lemon
• Pinch of salt
• Pinch of muskat
• 1 glove of garlic

Additionally:

• Spring onions
• Pomegranate seeds

How to:

1. Preheat oven to 200°C
2. Halve your pumpkin and scoop out the seeds and cut it into wedges
3. Line up the wedges onto a baking sheet and drizzle generously the pumpkin marinade over it
4. Use your hands to toss everything together
5. Bake for 30-40’ (ventilation) until the pumpkin has cooked through and is slightly caramelized and crispy
6. Flip the wedges once during baking to ensure they get an even roast
7. For the cashew dip, mix the cashew butter, water, lemon juice, salt, and Muscat and press in the glove of garlic.