Ingredients
1 hocaido pumpkin, medium size
1 sprig rosemary
1 tsp coarse salt
2 cloves garlic
1 tbsp oil
2-3 tbsp brown sugar
1 tsp liquorice powder
250g cashews
500ml orange juice
Preparation
Wash the pumpkin, hollow it out and cut it into slits. Line a baking tray with baking paper and brush with oil. Spread the garlic in thin slices over it, as well as the rosemary and coarse salt. Cook in the oven on the middle shelf at 180 degrees for about 20 minutes.
Boil down the orange juice in a saucepan and reduce. Roast the chashew nuts in another saucepan. Then add the sugar and liquorice powder and caramelise the nuts. To deglaze, gradually add the reduced orange juice until the sauce is still creamy. Purée coarsely. Serve the oven squash with the liquorice cashew sauce.