Roasted Squash with Creamy Miso Garlic Sauce and Toasted Almond Crumb
Pumpkin is in season and one of our staples over the winter months. Sweet, rich and versatile it's an amazing vegetable that we feel needs more love. This recipe highlights the humble pumpkin while elevating it to an elegancy that will shine on the table. It's worth the extra effort to get this on your table and in the bellies of you and yours.
INGREDIENTS FOR THE SAUCE:
- 1 cup raw cashews
- 1 cup vegetable broth
- juice from 1/2 lemon
- 1/4 cup unsweetened greek style coconut milk yogurt (if not using greek style yogurt reduce the broth by half)
- 2 tablespoons nutritional yeast
- 2 tablespoons white miso
- 2 cloves garlic
- generous glug of hot sauce
FOR THE PUMPKIN:
- 1/4-1/2 pumpkin
- 2 tablespoons avocado oil
- 1/4 teaspoon salt
- FOR THE ALMOND “BREADCRUMBS”
- 1 cup almonds
- 1/4 teaspoon salt
METHOD:
FOR THE SAUCE - Place the cashews in a bowl. Cover with boiling water and let soak for at least 30 minutes. Pour off the water and add the cashews to the container of a high speed blender with the broth, water, lemon juice, yogurt, nutritional yeast, miso, garlic and hot sauce. Blend on high until silky smooth.
FOR THE PUMPKIN - Preheat the oven to 180 degrees. Cut the pumpkin into 3cm thick wedges. Toss the wedges in the oil, season with salt and arrange on a baking sheet. Roast for 45-50 minutes until soft when pierced with a knife and beginning to brown on the edges.
FOR THE ALMOND CRUMB - Preheat the oven to 150 degrees. Place the almonds on a rimmed baking sheet and toast for 8-10 minutes. Allow to cool then add to a food processor along with the salt and pulse until coarse crumbs form.
To serve spread the sauce on a plate or platter, arrange the roasted squash over the sauce and sprinkle with the almond crumb.