DELICATA SQUASH + CILANTRO CASHEW CREMA — you know when you see a @greenshaker x @thisguy.cooks collab you’re going to #eattherainbow.
The creamy, nutty flavours of roasted delicata squash, perfectly complemented by the vibrant freshness of cilantro cashew crema. It’s a symphony of taste and texture.
Enjoy your Roasted Delicata Squash Bites with cilantro cashew cream, candied pumpkin seeds, and pomegranates as a delicious appetiser or side dish!
For the Roasted Squash:
- 2 delicata squash
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp Maldon salt (or any flaky sea salt)
For the Cilantro Cashew Cream:
- 1 cup organic cashews (soaked)
- 1 cup cilantro leaves (chopped)
- 1 tbsp majestic garlic (or regular minced garlic)
- 1/4 cup extra virgin olive oil
- Juice of 1 fresh lemon
- 1/4 cup water (to blend)
- 1 tsp Maldon salt (to taste)
For the Candied Pumpkin Seeds:
- 1 cup pumpkin seeds
- 1 tbsp olive oil
- 1 tbsp honey (or maple syrup for a vegan option)
- 1/2 tsp paprika
- Pinch of salt
- Fresh pomegranate seeds
- Micro cilantro
- Preheat your oven to 400°F (200°C).
- Start by preparing the delicata squash. Cut the squash in half lengthwise and scoop out the seeds. Then, slice the squash into 2-inch thick half-moon shapes.
- In a mixing bowl, toss the squash slices with olive oil, paprika, and Maldon salt until they are evenly coated.
- Arrange the seasoned squash slices on a baking sheet in a single layer. Roast them in the preheated oven for about 25-30 minutes or until they are tender and slightly caramelized. Flip the slices halfway through the cooking time for even browning.
- While the squash is roasting, prepare the cilantro cashew cream. Drain and rinse the soaked cashews. In a vitamix combine the soaked cashews, cilantro leaves, majestic garlic, extra virgin olive oil, lemon juice, water, and Maldon salt. Blend until you achieve a smooth and creamy consistency. Adjust the salt to taste and add the water very slowly, you want it to be a thick consistency.
- For the candied pumpkin seeds, in a small bowl, combine the pumpkin seeds, olive oil, honey (or maple syrup), paprika, and a pinch of salt. Toss everything together until the seeds are well coated.
- Spread the coated pumpkin seeds in a single layer on a parchment-lined baking sheet. Place them in the oven with the roasted squash for the last 8-10 minutes of cooking time until they turn golden brown and caramelized. Keep a close eye on them to prevent burning.
- Once the squash slices are roasted and the pumpkin seeds are candied, remove them from the oven and let them cool slightly.
- To serve, arrange the roasted delicata squash bites on a serving platter. Add a large dollop of the cilantro cashew cream generously on top. Sprinkle the candied pumpkin seeds over the cream. Finally, scatter fresh pomegranate seeds on top for a burst of color and flavor.
Enjoy your Roasted Delicata Squash Bites with cilantro cashew cream, candied pumpkin seeds, and pomegranates as a delicious appetizer or side dish!