Roast pumpkin and Cashew dip
From gimmecake 14 years ago
- 20 minutes to make
- Serves 8
This is a tasty pumpkin dip that goes really well with plain crackers. Great for gatherings and summer bbqs!
Ingredients
- 500gm pumpkin shopping list
- 1/2 cup cashews shopping list
- 1 small clove garlic shopping list
- 1 tablespoon olive oil shopping list
- sea salt shopping list
- 2 tablespoons parmesan cheese shopping list
How to make it
- Chop pumpkin into 1cm cubes (skin off)
- Put pumpkin into bowl and drizzle approx 1 tablespoon of olive oil over pumpkin
- Sprinkle sea salt over pumpkin and mix until pumpkin is thoroughly coated in oil and salt
- Put pumpkin on roasting tray and roast at 200c for 20 minutes or until pumpkin is golden brown and soft in texture
- Put cashews in food processor and process until there are no big pieces of cashew left
- Put processed cashews into separate bowl
- When pumpkin is cooked place in food processor with chopped garlic and process until it becomes a paste-add a drizzle of olive oil to help the mixture
- Mix pumpkin with cashew nuts and parmesan cheese
- Add more salt to taste if you want to
- Chill in fridge or serve immediately!
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" It was excellent "