Roasted Pumpkin Dip with Henry Langdon Roasted Spice Sea Salt Rub
2 brown onions
2tbls finely grated parmesan
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.