Recipes
Roasted Pumpkin Dip
Ingredients
1kg pumpkin
2 brown onions
25g cashews
2tbls finely grated parmesan
Henry Langdon Roasted Spice Sea Salt Rub
Method
Pre heat the oven to 180c.
Chop and peel the pumpkin and prepare for roasting.
Peel the onions and place into a roasting dish with the pumpkin, and cook until both are soft and caramelized.
Remove from the oven and allow to cool slightly.
Finely chop the cashews and toss in a hot pan to toast them. Keep them moving to avoid burning.
Puree the pumpkin and onions, then add the toasted cashews and parmesan. Mix well.
Add half a teaspoon of Henry Langdon RoastedSpice Sea Salt Rub and blend through.
Garnish with shavings of parmesan and serve.
Note: During testing of this recipe it was noticed that Jap or Jap style pumpkin gave a smoother dip than Butternut, which tended to be a bit too moist and fibrous.
