Roast Pumpkin Recipe with Pesto and Cashew Nuts

Roast Pumpkin Recipe with Pesto and Cashew Nuts

 

This roast pumpkin recipe is so simple but one of the most delicious things I’ve eaten recently. I tried a version of it at Mackie Mayor in Manchester and had to try it for myself.

Very little ingredients and easy to put together, it’s the perfect lunch or a lovely side dish to a piece of meat or fish.

Roast Pumpkin Recipe with Pesto and Cashew Nuts

Ingredients

  • 1/4 – 1/2 pumpkin sliced into strips
  • 2 tbsp oil
  • 2 tsp green pesto
  • 2 tbsp yoghurt
  • Handful of cashew nuts

Prep> 10 mins Cooking>  40 mins Temp> 170 C fan 190 C

Method

  1. Coat the pumpkin in the oil and season. Place in the oven and allow to cook for 40 mins.
  2. Dollop the yoghurt onto a plate and dot the pesto through it without over mixing.
  3. Toast the cashews in a pan for a few minute on a medium heat,
  4. When cooked pile the pumpkin high and scatter the cashews over the whole thing.

It’s so easy and you won’t regret it, I had this for my lunch today and it was delicious.

 

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CC Cream
Pixi
Hydra Primmer
ST Tropez
REN SPF
CC Cream
Pixi
Hydra Primmer
ST Tropez
REN SPF
CC Cream
Pixi
Hydra Primmer
ST Tropez
REN SPF



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