Gut-Friendly Roasted Pumpkin with Warming Chilli, Cashews & Lemon

27th October 2026
Perfect for making the most of leftover Halloween pumpkins, transform a seasonal favourite into a nourishing, gut-friendly dish. The clumps of spiced cashews, chilli and lemon cling to the orange flesh of the caramelised roasted pumpkin. Adding a subtle Asian flavouring to a traditional English root vegetable with its sprinkle of black onion seeds is an unexpected yet delightful twist.
  • Health and Wellbeing

  • gut health

  • Food & Drink

Pumpkin Recipe.png

Ingredients

Serves 4
900g (2lb) pumpkin
125g (4oz/scant 1 cup) cashew nuts
10g (¼oz) fresh green chilli
1 garlic clove
1 tbsp local runny honey
Finely grated zest and juice of 1 lemon, plus extra for squeezing
80ml (3fl oz/scant ⅓ cup) water
1 tbsp roasted garam masala
1 tsp black onion seeds, plus extra for sprinkling

Method

Preheat the oven to 200°C, 400°F, Gas Mark 6.
Peel and deseed the pumpkin. Slice the flesh into 1cm (½in) thick rounds or wedges.
In a food processor, blitz all the other ingredients to a paste.
Line a large roasting tray with a silicone non-stick sheet or silicone paper.
In a large bowl, coat the pumpkin all over with the cashew paste and then arrange on the roasting tray.
Roast in the preheated oven for about 30 minutes until tender and golden brown.
Serve warm with a sprinkle of black onion seeds and a squeeze of lemon.

This recipe is taken from Gut Gastronomy: Revolutionise Your Eating to Create Great Health, by Vicky Edgson & Adam Palmer. This is a great Gut-Friendly cookbook which is based on the health regime devised by Elaine Williams and Stephanie Moore, our Gut Health Programme Leader. 

  • Health and Wellbeing

  • gut health

  • Food & Drink