adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted pumpkin dip with olive crostini
0 Likes
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Versatile dip that is great for snacking or sandwich spreads.
Ingredients:
  • 1kg butternut pumpkin
  • olive oil spray
  • 125.00 ml unsalted cashews
  • 300g olive batard
  • 58.75 gm sour cream
  • 1 tsp finely grated lemon zest
  • 10.60 gm lemon juice
  • pinch cinnamon
  • salt and white pepper, to taste
  • 50g butter, melted
  • Pepitas, to garnish
  • Thyme sprigs, to garnish
Instructions:
  • Preheat the oven to 180C (160C fan) and line a large baking tray with parchment paper. Peel, deseed, and cut the pumpkin into 2-3cm pieces. Lightly spray with olive oil and bake for approximately 40 minutes until tender without over-browning. Let it cool. Spread cashews on a tray and roast for 3 minutes until lightly golden. Allow to cool.
  • Slice the batard into 1cm pieces. Place in a single layer on baking trays and bake for 7 minutes on each side until crispy. Allow to cool before transferring to an airtight container, where they can be stored for up to 5 days.
  • 1. Pulse toasted cashews in a food processor until finely chopped. 2. Add pumpkin, sour cream, lemon zest and juice, and cinnamon. Blend until creamy. 3. Season to taste. 4. Divide into small serving dishes. 5. Drizzle with melted butter and sprinkle with pepitas and thyme. 6. Chill to set the butter before serving.

Similar Recipes