Thanksgiving pumpkin dip
- 1 kg sugar pumpkin, seeded, cut in half
- 50 ml olive oil
- 1 tsp fresh ground salt
- 1 tsp cayenne pepper, ground
- 2 sprig rosemary, fresh leaves, chopped
- 2 clove garlic, unpeeled
- 2 tbsp parmesan, grated
- Preheat oven to 220°C. Slice pumpkin in half and in quarters.
- Arrange sliced pumpkins onto baking sheet and drizzle with 15-ml olive oil.
- Season with salt and pepper and sprinkle with spices; arrange garlic clove all around.
- Bake pumpkins for 30 minutes or until easily pierced.
- Remove pumpkins from the oven and allow to cool.
- Carefully remove the flesh from the pumpkins, discarding the skin.
- Squeeze roasted garlic from papery skins; place in the bowl of a food processor. Add pumpkin flesh and purée until smooth.
- Stir in grated Parmesan and remaining olive oil; stir to combine.
- Serve decorated with chopped parsley and toasted bread triangles.
- Very low in cholesterol
- Very high in dietary fiber
- Very high in iron
- High in manganese
- High in magnesium
- High in pantothenic acid
- High in phosphorus
- High in potassium
- Very high in vitamin A
- High in vitamin C
| Preparation time: | 10 min |
| Portions: | 6 |
| Difficulty: | easy |
| Cuisine: | International |
| Calories: | 83.35 kcal |
| Carbohydrates: | 0.57 g |
| Cholesterol: | 1.47 mg |
| Sugar: | 0.05 g |
| Protein: | 0.74 g |
| Fat: | 8.86 g |
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