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Roasted Butternut Pumpkin and Cashew Dip

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Course: Antipasto
Ingredients Method

Ingredients
  

  • 375 g butternut pumpkin peeled and cut into a 2cm dice,
  • 1 tsp ground cumin
  • 1 tsp cajun spice
  • 50 ml olive oil
  • 100 g cashew nuts unsalted and dry toasted
  • 1 spring onion washed and medium chopped
  • 100 ml Greek yoghurt
  • 15 ml red wine vinegar
  • 20 ml honey
  • salt
  • pepper

Method
 

  1. Assemble your ingredients
  2. Pre heat your oven to 180c
  3. If the cashews are not toasted, place them on a dry oven able tray and cook in the oven for approximately 10 minutes – until slightly brown. Do not burn
  4. When the nuts are ready, cool to room temperature
  5. Bend to a coarse chop
  6. Mix the pumpkin with the spices, seasoning and oil
  7. In the oven, roast the pumpkin for 30 minutes, until soft. Do not burn
  8. Cool the cooked pumpkin to room temperature
  9. When ready place the cooked pumpkin in a bowl and mash it with a fork
  10. Add the chopped nuts, spring onion, yoghurt, vinegar and honey to the pumpkin
  11. Mix well and then chill the mix
  12. Serve chilled or store in a sealed container in the fridge for up to 4 days.