Roasted Pumpkin with Creamy Almond Sauce

This is my new favorite food! I just can't get enough of pumpkin. I love how the saltiness and umami of miso compliments the sweetness of pumpkin. To top my pumpkin-y autumn I managed to post the recipe this autumn as it will be December very soon.

Some might say that it has been winter here in Finland for some time now, but officially it's still November. We had quite a lot of snow in the first two weeks of November but that melted totally and then it was the usual November weather for the next two weeks: rain, dark, cold, rain... Last night we got some snow again and it's below zero, which means Foxtail stays clean, the car stays clean and THE SNOW! Foxtail loves the snow, he rolls around in it and has been a bit friskier lately thanks to the vet (he's having a bit trouble with his back :( ).

I'm planning a small blogcalendar for Christmas (I'm afraid I don't have time to make a post every day, but I'll try to link some stuff as often as I can. More on that on December.

Scroll down for the recipe in English and Finnish.

Roasted Pumpkin with Creamy Almond Sauce

1 butternut squash
1 Tbsp vegetable oil
salt

Almond sauce:
2 heaping Tbsp almond flakes
1 tsp maple syrup
1 tsp soy sauce
1 Tbsp miso paste
1 tsp brown rice vinegar
3-4 Tbsp water, or more, as needed

toasted sesame seeds, for garnishing

To prepare the squash: deseed and cut into 1/2-inch cubes (lazy cook's tip, learned from Nigella Lawson: I never peel it, if I'm roasting it. The peel gets soft enough in the oven. If substituting Hokkaido squash, peeling a bit over 50 % of the pumpkin should suffice). Put the cubes to a roasting tray and toss with vegetable oil and salt. Bake for 25-30 minutes at 225 degrees C, or until each piece is tender all the way through (test one with a fork). At halfway, turn the pieces to ensure even browning.

Almond sauce: Blend everything together except water. Add water one Tbsp at a time to get an even, pourable sauce.

Serve with steamed broccoli or roasted kale (I rubbed it with salt and vegetable oil and roasted it with the pumpkin, adding it after roasting the pumpkin for 20 minutes, so that kale gets a little colour and gets slightly crispy)

Adapted from This Rawsome Vegan Life.

 

Paahdettua kurpitsaa mantelikastikkeella

1 myskikurpitsa
1 rkl öljyä
suolaa

Mantelikastike:
2 reilua rkl mantelilastuja
1 tl vaahterasiirappia
1 tl soijakastiketta
1 rkl misoa (käytin vaaleaa)
1 tl riisietikkaa
3-4 rkl vettä (tai enemmän, jos tarvii)

paahdettuja seesaminsiemeniä

Valmista kurpitsa: Halkaise se ja poista siemenet. Leikkaa n. 1,5 cm kuutioiksi (laiskan kokin neuvo (opittu Nigella Lawsonilta): myskikurpitsaa ei tarvitse kuoria, jos sen paahtaa uunissa. Kuori pehmenee uunissa riittävästi ja itse asiassa karamellisoituu ihanasti. Mutta hokkaidokurpitsasta on kylläkin poistettava ainakin osa kuoresta.) Laita kuutiot uunipannuun ja sekoita niihin öljy ja suola. Paahda 225 asteessa n. 25-30 minuuttia tai kunnes se on riittävän pehmeää. Kääntele paloja puolessa välin paistoaikaa, jotta ne ruskistuvat tasaisesti.

Mantelikastike: Sekoita kaikki esim. sauvasekoittimella (paitsi vesi). Lisää vettä ruokalusikallinen kerrallaan, kunnes kastike on tasaista ja sopivan ohutta.

Tarjoa lisänä esim. höyrytettyä parsakaalia tai paahdettua lehtikaalia (paahdoin suolalla ja öljyllä maustettua lehtikaalia noin 10 minuuttia kurpitsan paahtamisen loppuvaiheessa.)


Resepti muokattu This Rawsome Vegan Lifen ohjeesta.

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