More than 1 hour
- 4 (about 1.8kg) Hokkaido pumpkins or butternuts
- Salt and milled pepper
- Glug olive oil
- 50g cashew nuts, toasted and seasoned with fine salt
- Fresh coriander and basil, for serving
- 3 red chillies
- 4 red snacking peppers
- 3 Tbsp (45ml) olive oil blend + extra for frying
- 2 cloves garlic, finely chopped
- 2cm knob fresh ginger, peeled and grated
- 200g small tomatoes (rosa or cherry)
- Dash fish sauce
- Juice (60ml) of 1 lemon or 2 limes
- Preheat oven to 200°C.
- Cut pumpkin or butternut into 3-5cm wedges.
- Place on a roasting tray, packing loosely to avoid steaming, season and drizzle with oil.
- Roast for 40-45 minutes until slightly blistered and tender.
- Pierce chillies and peppers onto forks (for best handling) and char over an open gas flame (this step is optional – it adds bitterness and sweetness to your dish).
- Heat 1 Tbsp oil in a pan over low heat and fry garlic and ginger for 2-3 minutes.
- Finely chop charred chilli and peppers (discard seeds of peppers but leave chilli seeds if you want the extra heat).
- Add to the pan and cook for 2-3 minutes.
- Remove from heat and cool for a few minutes.
- Stir through tomatoes, fish sauce and citrus juice to make salsa.
- Serve pumpkin with salsa spooned over it, scatter with cashews and top with coriander and basil.