Roasted Pumpkin Wedges with Miso-Cashew Sauce
recipe

Preparation Time: 40 minutes
Serving Size: 4 servings
This delicious recipe features roasted pumpkin wedges served with a creamy miso-cashew sauce, topped with almonds and pomegranate seeds for a festive touch.
Ingredients:
- 1 medium or small pumpkin (butternut squash works too)
- 2 tablespoons oil
- ½ teaspoon salt
Miso-Cashew Sauce:
- 2 ½ cups cashew nuts (soaked)
- 2 garlic cloves
- 1 cup water
- Juice of ½ lemon
- ½ cup oat fraiche
- 2 tablespoons nutritional yeast
- 2 tablespoons light miso paste
- A splash of sriracha
- Salt to taste
Additional:
- 100 g almonds (+ a pinch of salt)
- Pomegranate seeds
- Fresh herbs (such as cilantro or parsley)
Instructions:
1. Peel and cut the pumpkin into wedges. In a bowl, mix the oil and salt, then add the pumpkin wedges and toss to coat well.
2. Place the pumpkin wedges on a baking sheet and roast at 200°C (400°F) for about 25-30 minutes, until tender and golden brown.
3. Prepare the miso-cashew sauce. Rinse the soaked cashew nuts and place them in a blender. Add the garlic, water, lemon juice, oat fraiche, nutritional yeast, miso paste, sriracha, and salt. Blend until the sauce is smooth and creamy.
4. Lightly toast the almond pieces in a dry pan until golden brown, then add a pinch of salt.
5. Serve the roasted pumpkin wedges with the miso-cashew sauce. Garnish with pomegranate seeds, toasted almonds, and fresh herbs.
Enjoy this delicious and visually appealing dish at your holiday table!
Nutritional Information (per serving):
- Calories: 300
- Protein: 8g
- Fat: 20g
- Carbohydrates: 26g
- Fiber: 5g
- Sugar: 4g

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