Next, choose a time

Roast Pumpkin, Chilli & Ginger Dip

Roast Pumpkin, Chilli & Ginger Dip
Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 8 people
Difficulty level: 2 out of 4

14 Ingredients

Number of servings
8
  • 1kilograms pumpkin, peeled and cut into chunks
  • 4tablespoons olive oil
  • 4 cloves garlic, crushed whole with the back of a knife
  • 1tablespoons fresh root ginger, grated or finely chopped
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 1 medium fresh medium-hot long red chilli, deseeded and thinly sliced
  • 4 sprigs fresh flat-leaf parsley, leaves only
  • 1 lemon, grated zest and juice
  • 2/3 cup Greek-style yoghurt
  • 1 pinch paprika
  • 1-2tablespoons extra virgin olive oil
  • 8 slices grilled sourdough bread (to serve)
  • 8 pieces grilled pancetta, crumbled (to serve)

Method

Step 1 of 3

Preheat the oven to 200°C. Put the pumpkin on a baking tray, and toss with the olive oil, garlic, and ginger. Season with salt and black pepper. Roast for about 30 minutes until tender and golden. Set aside.

Step 2 of 3

Transfer the cooled pumpkin to a blender or food processor, and add the chilli, parsley (reserving a little to garnish), and lemon zest and juice. Blend to a chunky purée. Season with salt and black pepper.

Step 3 of 3

Put the pumpkin purée and the yoghurt in a bowl, and mix thoroughly. Season if needed, then spoon into a serving bowl. Top with a drizzle of extra virgin olive oil (if using). Garnish with the reserved parsley and a sprinkle of paprika, and serve on grilled sourdough bread, with grilled pancetta or prosciutto over the top.

You might also like


Your identity is kept private from the public

Disclaimer

Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.