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Creamy without cream:

Roasted broccoli and pumpkin with cashew sauce

This dish combines the rich, earthy flavours of roasted broccoli and pumpkin with the creamy, nutty softness of a homemade cashew sauce. The vegetables are seasoned with olive oil, salt, pepper, paprika and garlic, which gives them a deliciously spiced crust after roasting. The cashew sauce, enriched with a hint of coconut milk, adds a subtle sweetness and rich texture that gives the dish a luxurious feel. Finished with a sprinkle of toasted sesame seeds and fresh herbs, it is as good to look at as it is to eat.

  • Prep time15 min
  • Cooking time40 min
  • Total⏱ 55 min
  • DietVegan · Gluten-free · Lactose-free
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Roasted broccoli and pumpkin with cashew sauce

Method

  1. Preheat the oven to 200°C.
  2. In a large bowl, mix the pumpkin cubes with half of the olive oil, salt, pepper, paprika and half of the chopped garlic. Spread them out on a baking tray lined with baking paper.
  3. Roast the pumpkin for 20 minutes in the preheated oven.
  4. In the same bowl, mix the broccoli florets with the remaining olive oil, salt, pepper, paprika and the rest of the garlic.
  5. After 20 minutes, add the broccoli to the tray with the pumpkin and roast everything together for another 15-20 minutes, or until the vegetables are golden brown and tender.
  6. Put the cashews in a blender with the coconut milk, salt, pepper and lemon juice if using. Blend into a smooth sauce. Add more coconut milk if needed to thin the sauce. You can also add spices here (ginger, garlic, paprika and so on).
  7. Arrange the roasted vegetables on a serving dish. Drizzle the cashew sauce generously over the vegetables.
  8. Sprinkle the dish with toasted sesame seeds and fresh herbs.

Serving tips

  • Serve this dish as a main course with a simple quinoa or couscous salad for extra protein and fibre.
  • Perfect alongside grilled meat or fish, where the fresh, creamy sauce contrasts nicely with the smoky flavours.
  • Consider adding avocado, roasted red onions or even some crumbled feta for extra layers of flavour.
  • For an extra dimension, add some chopped red chilli to the vegetables before they go into the oven.
  • Optionally, toast the cashews in a dry pan first for a deeper flavour.

About this recipe

Alternatives

This recipe is versatile and easy to adapt with different vegetables to discover new flavours and textures. The roasted broccoli and pumpkin are delicious together, but you can also add or swap other vegetables to make the dish even more colourful and nourishing. Here are some alternatives to try, with tips for preparing them:

  1. Cauliflower: like broccoli, cauliflower has a firm texture that roasts well. Cut it into small florets and roast it together with the pumpkin for a sweet, nutty flavour.
  2. Red and yellow peppers: peppers add a sweet, smoky flavour. Cut them into wide strips and add them halfway through roasting so they don’t get too soft.
  3. Green beans: a crunchy addition. Blanch the beans briefly before roasting to keep their colour and texture.
  4. Sweet potato: its natural sweetness goes well with the cashew sauce. Cut into cubes and roast together with the pumpkin.
  5. Brussels sprouts: halve them and add them to the tray. They get a lovely, slightly bitter flavour that contrasts well with the sweeter vegetables.
  6. Courgette: courgette cooks quickly, so cut it into thick slices and only add it for the last 10-15 minutes of roasting.

This dish offers plenty of room for variation, so you can experiment with different flavours and textures. Enjoy your meal!

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Cooking modeRoasted broccoli and pumpkin with cashew sauce
Preparation ·

Get this ready first

    Step 1 of 8

    Preheat the oven to 200°C.

    Step 2 of 8

    In a large bowl, mix the pumpkin cubes with half of the olive oil, salt, pepper, paprika and half of the chopped garlic. Spread them out on a baking tray lined with baking paper.

    Step 3 of 8

    Roast the pumpkin for 20 minutes in the preheated oven.

    Step 4 of 8

    In the same bowl, mix the broccoli florets with the remaining olive oil, salt, pepper, paprika and the rest of the garlic.

    Step 5 of 8

    After 20 minutes , add the broccoli to the tray with the pumpkin and roast everything together for another 15-20 minutes , or until the vegetables are golden brown and tender.

    Step 6 of 8

    Put the cashews in a blender with the coconut milk, salt, pepper and lemon juice if using. Blend into a smooth sauce. Add more coconut milk if needed to thin the sauce. You can also add spices here (ginger, garlic, paprika and so on).

    Step 7 of 8

    Arrange the roasted vegetables on a serving dish. Drizzle the cashew sauce generously over the vegetables.

    Step 8 of 8

    Sprinkle the dish with toasted sesame seeds and fresh herbs.

    Done!

    Enjoy your meal! 🍽

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