Are you in the thick of holiday entertaining and tired of cheese and crackers? Enter this deliciously rich and healthy roast pumpkin and cashew dip. Perfect for afternoon entertaining, as a mid morning snack or smeared on a wrap and topped with cheese and veggies. A sure hit with toddlers, children and adults.
1/4 large pumpkin (1/2 jap)
1 tsp ground cumin
1 tsp ground coriander
1 tbs olive oil
1 garlic clove
1/2 cup of cashews
Chop pumpkin into cubes, drizzle with olive oil and toss with spices and salt.
Roast in the oven for 20-25 minutes until tender and slightly golden around the edges.
Place roast pumpkin into a food processor with garlic clove and cashews.
Blend until smooth.
Add more salt and olive oil if desired.
Serve with cashews and coriander (I only had parsley!) on top.