Roasted Pumpkin Dip
Recipe: #30851
November 02, 2018
Categories: Dips, Appetizers, Pumpkin, Australian, 5 Ingredients Or Less, Baby Shower, Birthday, Christmas, Easter, Game/Sports Day, Mothers Day, New Years, Picnic, Romantic Dinner, Wedding, Oven Bake, Gluten-Free Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"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. I have now worked it out and am posting it, hope you enjoy it."
Ingredients
Nutritional
- Serving Size: 1 (94.5 g)
- Calories 60.8
- Total Fat - 1.7 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 24.1 mg
- Total Carbohydrate - 11.5 g
- Dietary Fiber - 2 g
- Sugars - 2.2 g
- Protein - 1.7 g
- Calcium - 47.3 mg
- Iron - 0.8 mg
- Vitamin C - 19.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Roast the whole butternut pumpkin to your liking.
Step 2
When soft, remove seeds and scoop out the flesh then mash or process before adding a teaspoon of ground cumin, crunchy peanut butter and a splash of chili sauce to taste.
Step 3
Add a drizzle of olive oil, and stir well.
Step 4
Serve in a bowl with crackers or pita bread.
Tips
No special items needed.