PUMPKIN DIP

Pumpkin Dip.jpeg
  Rohan Anderson

Rohan Anderson

One of the most entertaining people I’ve ever had the good fortune to meet - in Boston a few years back - is most certainly Rohan Anderson, author of Whole Larder Love. Rohan does it all, grow, gather, hunt, and cook.

“Roasting Pumpkins brings out its sweetness along with that char-grilled flavor that once I started to make my own dips, I could never understand why people buy the remade one at the supermarkets. You can have so much fun making your own, and its even more rewarding using your own produce. All it takes is a few extra ingredients to complement your veggies and voila! A dip that is sure to impress anyone. The flavors are sure to surpass the shelved varieties. When using vegetables that you’ve grown yourself, it always tastes better.” - Rohan

Recipe

What you need:

  • 1 x pumpkin (potimarron - aka winter squash or butternut)

  • 3/4 cup pine nuts

  • 5.25 oz feta cheese

  • Pecorino cheese

  • 1 handful fresh basil

  • Olive oil

  • Salt

  • Pepper

HOW TO:

Preheat the oven to 350 F

Slice the pumpkin into chunks, cut off the skin, and place in a large oven-baking dish. Coat and toss with olive oil.

Bake for 30 minutes, or until the pumpkin can be pierced easily using a fork. When the pumpkin is cooked, set it aside to cool.

Finely chop the fresh basil and set aside to cool.

Using a frying pan, toast the pine nuts for a few minutes in a dash of olive oil. You only need a few minutes. Try not to burn them. Stir often.

Transfer the pine nuts into a food processor and whiz well, then add the pumpkin, more whizzing, then crumble in the feta and finally add the basil.

Season with salt and pepper.