Garlic Roasted Pumpkin with Basil Pesto and Cashews

Vegetarian , Vegan


  • ¼ of a large pumpkin (Te Mahanga)
  • 3 cloves of garlic - crushed (Wairuna Organics)
  • 3 Tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon each salt and pepper
  • ¾ cup cashews
  • 1 teaspoon chili flakes
  • ½ cup sliced Italian parsley


  • 3 cups basil (Janefield Hydroponics)
  • Juice of 3 lemons
  • 1 cup cashew nuts
  • ½ cup olive oil
  • Salt and pepper


  1. To prepare the pesto, place all ingredients apart from the olive oil into a food processor or blender and pulse until it reaches the desired consistency. I like it quite smooth for this recipe.
  2. Add in the olive oil and stir to combine. Set aside.
  3. Preheat the oven to 180 degrees Celsius.
  4. Cut the pumpkin into 5cm-ish thick slices and lay flat in a large roasting dish.
  5. In a small bowl combine the garlic, olive oil, paprika, salt and pepper.
  6. Rub it liberally over each piece of pumpkin and bake in the oven for an hour, or until the pumpkin is soft and browned.
  7. Add in the cashew nuts and return to the oven for a further 5 – 10 minutes until browned.
  8. Dollop half a cup of the pesto in Tablespoon amounts on top of the pumpkin.
  9. Sprinkle with chili flakes and parsley.
  10. Enjoy!


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