Name: Roast Pumpkin & Cashew Dip
Ingredients: 500 g butternut pumpkin (seeded, peeled, coarsely chopped (see note)); 2 tsp. ground cumin; 1 garlic clove (crushed); 1 cup cashews (soaked overnight); 1 tablespoon chopped coriander to serve

Ingredients

Units Scale

500 g butternut pumpkin (seeded, peeled, coarsely chopped (see note))
2 tsp. ground cumin
1 garlic clove (crushed)
1 cup cashews (soaked overnight)
1 tablespoon chopped coriander to serve

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Instructions

Preheat oven to 180C.
Place pumpkin and garlic in baking tray, toss to combine. Cook for 20 minutes or until golden.
In a food processor, combine roasted pumpkin, garlic, cumin & cashews and process until smooth. Taste and season with salt and pepper. Stir in coriander. Serve hot or cooled.
Place in the fridge in an airtight container. This stores for approximately 3-5 days (if it lasts that long). Use it to top toast, serve with eggs, or in a platter (pictured above).