| Servings | serves |
Ingredients
- 1 kg Butternut Pumpkin
- 1/2 cup Cashew Nuts Unsalted
- 300 grams Olive Batard
- 1/4 cup Sour Cream
- 1 teaspoon Lemon Zest Finely Grated
- 2 teaspoons Lemon Juice
- pinch Cinnamon
- Salt and Pepper to taste
- 50 grams Butter melted
Ingredients
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Instructions
- Preheat oven to 180°C or 160°C fan and line a large baking tray with baking paper. Peel and deseed pumpkin and cut into 2-3cm pieces. Spray with olive oil and cook for about 40 mins, until tender, but not too browned. Cool. Spread cashews on a tray and cook for 3 mins, until lightly golden. Cool.
- Cut batard into 1 cm slices. Arrange in a single layer on oven trays and cook for 7 mins each side, until crisp. Cool, then store in an airtight container for up to 5 days.
- Process toasted cashews in a food processor until well chopped. Add pumpkin, sour cream, lemon zest and juice, and cinnamon. Process until smooth. Season. Transfer to small serving dishes. Drizzle with melted butter and sprinkle with pepitas and thyme. Cover and refrigerate to set the butter.
Recipe Notes
You can use any type of batard or baguette you prefer. If you like, omit the butter and garnishes and serve from one large bowl.
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