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Spiced roast pumpkin dip

Jenni Muir
The velvety texture of this vibrant purée works brilliantly whether spread on crackers or served as a soothing side dish

Spiced roast pumpkin dip

Method

1. Preheat the oven to 200°C/gas 6. Peel the pumpkin or squash and discard the seeds, pith and stem. Cut into bite-sized pieces and place in a large mixing bowl. Add the garlic cloves, olive oil, cumin, chilli powder and some salt and pepper and toss to coat the vegetables evenly with the spices.

2. Spread over the base of a roasting in and place in the oven for 40-45 minutes or until the pumpkin is nicely browned and very tender. Remove from the oven and leave to cool slightly.

3. Transfer the contents of the roasting tin to a mixing bowl or food processor and purée until smooth. Adjust the seasoning to taste and serve warm or cold, with crackers, oatcakes, bread or crudités, or as a vegetable side dish.

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Serves: 3-4

Prep: 15 min, plus a few mins cooling time
Cook: 45 min

Ingredients
1kg pumpkin or butternut squash
2 large garlic cloves, peeled
1 tbsp Olive oil
2 tsp ground cumin
1/2 tsp Chilli powder
salt and fresh ground black pepper