November 02, 2018
Dips, Vegetables, Appetizers,
Pumpkin , Australian, 5 Ingredients Or Less, Easy/Beginner Cooking, Baby Shower, Birthday, Christmas, Easter, Game/Sports Day, Ladies Luncheon, Mother's Day, New Years, Picnic, Romantic Dinner, Summer, Wedding, Winter, Oven Bake, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spring more
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"I used to use this recipe for many years and then forgot about it!
The problem is that the original recipe does not state how much pumpkin to use if you are not using butternut, so I never posted it.
But once again I have found myself making this. I will Image result for endeavour to find the measurement's with using other pumpkins by making this once again. e.g. how many cups."
Roast the whole butternut pumpkin to your liking.
When soft, remove seeds and scoop out the flesh thenmash or process before adding a teaspoon of ground cumin, crunchy peanut butter and a splash of chili sauce to taste.
Add a drizzle of olive oil, and stir well.
Serve in a bowl with crackers or pita bread.
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