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.

  • 5 mins preparation
  • 35 mins cooking
  • Serves 4
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  • 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


  • 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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