Name: Roast pumpkin with caramelised cashews
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 2 small pumpkins (or 1 large), halved, deseeded and cut into 5 cm wedges; 100 millilitre olive oil; 1 tablespoon honey; 2 tablespoon brown sugar; 1 tablespoon canola oil; 1 cup raw cashew nuts; 50 gram butter; 1/2 cup sage leaves

Roast pumpkin with caramelised cashews

Sweet, tender chunks of honey-roasted pumpkin, served with sage butter and caramelised cashews; it may be a side, but it will steal the show. Photograph by Todd Eyre. Props and styling by Cameron Woodcock.

Serves 4

Prep

Cook

35M

Total

40M

Ingredients

2 small pumpkins (or 1 large), halved, deseeded and cut into 5 cm wedges

100 millilitre olive oil

1 tablespoon honey

2 tablespoon brown sugar

1 tablespoon canola oil

1 cup raw cashew nuts

50 gram butter

1/2 cup sage leaves

Method

1.Preheat oven 180°C. Place pumpkin wedges in a large bowl, drizzle with olive oil and toss to coat. Place pumpkin on a large baking tray and sprinkle with salt and pepper. Bake for 25 minutes or until tender. Turn once during cooking.

2.While pumpkin is cooking, heat the honey, sugar, oil and a pinch of salt in a small pan until dissolved. Toss in the cashews, mix well and cook for 1 minute. Place baking paper on an oven tray and pour cashew mixture on top. Bake in oven for 6-8 minutes, or until golden, then remove.

3.Just before serving, heat butter in a pan until sizzling and toss in the sage leaves. Cook for 20-30 seconds or until crispy. Remove sage leaves from butter and place on paper towels, reserving the butter.

4.Transfer cooked pumpkin to a serving platter and scatter with caramelised cashews and crispy sage leaves. Drizzle with sage butter.

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