Nov 102015
 
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Roasted Pumpkin, Garlic and Feta Dip

 

It’s November and there are pumpkins everywhere I turn – smooth yellow ones, big orange ones, knobbly green ones – so I decided to try making a pumpkin dip. I’m a big fan of dips because they make eating healthy very easy. A healthy dip waiting for me in my fridge plus vegetable sticks equals a healthy snack I can turn to in between meals.

 

Roasting is the best way to cook pumpkins. You don’t have to remove the skin, which can be tricky when the pumpkin is not entirely smooth. For roasting, you simply need to cut your pumpkin in half and roast it with the skin on (removing the skin after roasting is much easier). Some people discard the pumpkin seeds, but I recommend roasting them because they are high in zinc and make a delicious snack (see my tutorial on how to Roast Pumpkin Seeds).

 

I am in the habit of throwing a few garlic cloves into the oven whenever I roast anything, so adding roasted garlic with my roasted pumpkin was obvious for me. Feta brings some cool savouriness to the dip, and the saltiness of the feta means that you may not need to add any extra salt.

 

Roasted Pumpkin, Garlic and Feta Dip is delicious served with vegetable sticks, bread, crackers or corn chips. It also works well as a warm meal tossed with hot pasta.

 

Share your thoughts: Do you have a favourite pumpkin dip recipe you would like to share?

 

Roasted Pumpkin, Garlic and Feta Dip

 

 

ROASTED PUMPKIN, GARLIC AND FETA DIP

(makes 2 cups/400ml)

 

Ingredients:

700g raw pumpkin in its shell for roasting (or 400g/300mL freshly roasted pumpkin) – any pumpkin variety will do except for a jack-o-lantern pumpkin

8 fresh raw whole garlic cloves, with their paper skin still on

100g feta cheese, roughly crumbled

salt, according to taste (I did not need to add any as the feta was salty enough)

 

Directions:

  1. Preheat oven to 200C/400F to roast the pumpkin and garlic cloves.
  2. To roast the garlic: In a small oven-proof dish, toss the garlic cloves with a little olive oil and roast in the oven for 20 minutes. Allow it to cool to room temperature. Remove and discard the paper skin and cut off the hard root end from the garlic cloves.
  3. To roast the pumpkin: Cut your pumpkin in half lengthwise. Use a tablespoon to scrape out the strings and seeds in the cavity of the pumpkin. Some people discard the pumpkin seeds, but I recommend roasting them because they are high in zinc and make a delicious snack (see my tutorial on how to Roast Pumpkin Seeds). Rub the inside of the two halves of the pumpkin with some extra virgin olive oil and place them face down in an oven-proof dish. Roast for 40 minutes or until the pumpkin flesh is soft. Turn the pumpkin over and allow to cool. Once cool, mash the pumpkin flesh and scoop it out of the skin. Discard the skin. If you have too much cooked pumpkin, you can save it in the fridge or the freezer for another recipe.
  4. In a food processor, put in your 8 roasted garlic cloves and 100g crumbled feta cheese. Process  until smooth. Add 400g/300mL freshly roasted pumpkin and process to desired consistency. Taste and add salt if necessary (depending on the saltiness of the feta)
  5. Serve immediately or refrigerate and serve within 3 days with vegetable sticks, bread, crackers or corn chips.
  6. For a warm meal, this also works nicely tossed with pasta.

 

Share your thoughts: Do you have a favourite pumpkin dip recipe you would like to share?

 

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  2 Responses to “Recipe: Roasted Pumpkin, Garlic and Feta Dip”

  1. Sounds simple enough for me to try. Hungry just reading this!

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