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1.
Preheat the oven to 200° C fan.
2.
Halve the pumpkin, remove the seeds and cut into wedges.
3.
Place the wedges on a baking tray and generously drizzle with the pumpkin marinade.
4.
Use your hands to mix everything well.
5.
Roast the pumpkin wedges in the oven for 30–40 minutes until cooked through, slightly caramelized and crispy.
6.
Turn the pumpkin wedges once during baking so they roast evenly.
7.
For the cashew dip, whisk the cashew butter with water, lemon juice, salt and nutmeg and press the garlic clove into it.
8.
Serve garnished with spring onions and pomegranate seeds.
