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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

  1. Preheat oven to 220°C. Slice pumpkin in half and in quarters.
  2. Arrange sliced pumpkins onto baking sheet and drizzle with 15-ml olive oil.
  3. Season with salt and pepper and sprinkle with spices; arrange garlic clove all around.
  4. Bake pumpkins for 30 minutes or until easily pierced.
  5. Remove pumpkins from the oven and allow to cool.
  6. Carefully remove the flesh from the pumpkins, discarding the skin.
  7. Squeeze roasted garlic from papery skins; place in the bowl of a food processor. Add pumpkin flesh and purée until smooth.
  8. Stir in grated Parmesan and remaining olive oil; stir to combine.
  9. 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

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: Shutterstock, Development: e-Com