Lifestyle

Thomasina Miers’ recipe for the perfect Vegan roast pumpkin



My roast pumpkin with green kale and cashew nut mole is one of my favourite things to cook during winter.

Mole [moll-ay] means ‘sauce’ in Mexico and is an umbrella term for a thousand delicious sauces made from ground nuts, chillies and herbs. 

This is a beautifully vibrant one enriched with nuts and green herbs that we have had on our menus at Wahaca for the last year.


Roast pumpkin with green kale and cashew nut mole

Roast pumpkin with green kale and cashew nut mole (Steven Joyce)

Ingredients 

1 medium Delica pumpkin or butternut squash

1 fat clove garlic

A small handful chopped fresh thyme

2 tbsp toasted hazelnuts

2 tbsp pomegranate seeds

Aged pecorino to shave, optional

For the kale and cashew nut mole

140g cashew nuts, soaked overnight

300ml water

50g small kale leaves

1 garlic clove

A large handful each of coriander and parsley

A small bunch of tarragon

2 limes

75ml extra virgin olive oil

3 spring onions

1 tbsp cider vinegar

Method

Pre-heat the oven to 200C. 

Smash the garlic and thyme with 1/2 teaspoon salt and mix in 3 tablespoons of olive oil. Cut the pumpkin or squash into approximately 10-12 wedges and toss in the garlicky oil and roast for 30 to 35 minutes until the squash is slightly blackened at the edges and soft.

Slice the pumpkin, de-seed, drizzle with olive oil, thyme, fennel, dried chilli, season and roast in a hot oven for 35-40 minutes. Make the mole whilst the pumpkin is cooking.

Separate out a handful of coriander and parsley leave to garnish the finished dish. Blend the cashew nuts in an upright food blender, then add the rest of the sauce ingredients and blend to a smooth puree. It should be the consistency of double cream so thin down with more water or olive oil if needed.

Warm the mole gently, pour onto plates and serve with the pumpkin on top, scattered with the hazelnuts, pomegranate seeds and baby kale. Shave with pecorino if using.



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