Roast pumpkin dip
gytha | June 4, 2024, 12:58 a.m.
#gluten free #vegetarian #salty #spicy #sweet #lukewarm #smooth
Total time: 80 minutes
Prep time: 20 minutes
Prep time: 60 minutes
Ingredients (6)
- 1 pc of hokkaido pumpkin
- 2 pc of red onions
- 8 cloves of garlic
- 100 ml of creme fraiche
- 0.50 tsp of chili flakes
- 1 Tbsp of neutral oil
- Preheat the oven to 200 °C.
- Slice up the pumpkin (1–2 cm thick) and discard the seeds and the stem.
- Peel and quarter the onions.
- Separate the garlic cloves, but leave the skin on
- Toss pumpkin, onion, garlic and sage with a neutral oil, then spread out on a baking sheet (non-stick or lined with baking paper).
- Season with salt and pepper, then roast for 30-40 mins, until the pumpkin is browned in places.
- Reduce oven temp to 180 C. Spread out the hazelnuts on a dry baking sheet in a single layer, then roast for ~15 mins.
- Once the veggies are cool, peel the garlic, and discard the peel.
- Pick the sage leaves, leave them to the side, discard the stems.
- Once the hazelnuts are cool, rub them with a kitchen towel to remove most of the skin.
- Chop the hazelnuts in the food processor (or with a knife) until they form 1–2 mm pieces. Put them aside.
- Puree the veggies with the creme fraiche in the food processor until mostly smooth.
- Mix in the chopped nuts with a spoon (not with the food processor), season with more salt, pepper or chili as needed. Garnish with sage leaves on top.
Comments
Esmerelda wrote on June 15, 2024, 12:53 a.m.
What would old Goodie Whemper say????
super-spicy wrote on June 15, 2024, 1:34 a.m.
no more!
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gytha wrote on June 14, 2024, 11:19 p.m.
Oh, leave it, Esme! She has enough troubles as it is.