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"Healthy Planet & Green Life"
.
Thanksgiving pumpkin dip
Ingredients
Convert
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
Preparation
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.
Good points
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
Information
Preparation time:
10 min
Portions:
6
Difficulty:
easy
Cuisine:
International
General (in 1 portion)
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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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh:
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