Roasted buttercup pumpkin with lemon and nori tofu mayonnaise

Buttercup pumpkins have slightly dry flesh compared to other varieties but that’s no bad thing, especially if you can dip them in a flavour-packed and vegan-friendly mayo.

TIP: I use Ceres Organics Roasted Seaweed Nori Snacks here - the pieces are about 10cm x 5cm. (They’re also great in lunchboxes or as an alternative to crisps!)

Roasted buttercup pumpkin

½	Butternut pumpkin, (about 700g) (Main)
2 Tbsp	Extra virgin olive oil
1 serving	Flaky sea salt
1 serving	Freshly ground black pepper

For the tofu mayonnaise

1 clove	Garlic, crushed to a paste with ½ tsp salt
2	Lemons, finely grated zest and juice (about 4-5 Tbsp juice) (Main)
4 pieces	Roasted nori
2 pinches	Chilli flakes
300 g	Silken tofu (Main)
2 tsp	Soy sauce
2 Tbsp	Extra virgin olive oil

Directions

1. Heat the oven to 200C. Line an oven tray with foil. Cut the pumpkin into wedges (discard the seeds). Arrange these on the tray. Drizzle with the olive oil and season well with salt and pepper, turning to ensure both sides are coated with oil and seasoning. Bake for 15-20 minutes, until the pumpkin is golden brown and cooked through.
2. Make the tofu mayonnaise while the pumpkin is cooking. Put all the ingredients in a blender or food processor and whiz until smooth. Scrape down the sides and whiz again, then taste for seasoning - add salt and pepper or a little more lemon juice, to taste. Scrape into a bowl and set aside.
3. Arrange the roasted wedges on a plate and artfully spoon the mayo on top. Serve immediately. Any leftover mayonnaise can be stored in a covered container in the fridge for up to a week.

See more of Lucy's vegan buttercup recipes

• Roasted buttercup, cannellini and sun-dried tomato hummus
• Butternut pumpkin, coriander and cashew curry