Recipes Roasted pumpkin and chermoula dip

Recipes Roasted pumpkin and chermoula dip

Recipes Roasted pumpkin and chermoula dip

Recipes Roasted pumpkin and chermoula dip This particular sweet and spicy pumpkin dip is a good recipe to serve at parties or even barbecues. Roasted pumpkin and chermoula dip

Ingredients

  • 700g butternut pumpkin, peeled, seeded
  • 1 teaspoon ground coriander
  • 1 tsp ground cumin
  • 1 tea spoon olive oil
  • 1 medium brown red onion, finely cut
  • 1 little red capsicum, finely cut
  • 1 garlic clove clove, smashed
  • 2 tablespoons fresh flat-leaf parsley simply leaves, finely cut
  • 2 tablespoons fresh coriander leaves, carefully cut
  • two tablespoons pumpkin seeds (pepitas), toasted

Technique

  • Step 1 Preset the oven in order to 200�C/180�C fan-forced. Lightly oil a big roasting pan. Cut pumpkin into 2cm pieces. Combine pumpkin, surface coriander, cumin and 2 teaspoons associated with oil within a large bowl. Time of year with sodium and pepper. Transfer in order to prepared skillet. Roast for 20 mins or till pumpkin is tender. Permit to interesting. Transfer to some bowl.
  • Step two Meanwhile, temperature remaining essential oil in a medium baking pan more than medium-high heat. Add red onion and capsicum. Cook, stirring, for five minutes or even until softened. Add garlic clove. Cook, mixing, for 30 seconds or even until aromatic.
  • Step 3

    Using a fork, gently mash pumpkin. Mix in onion blend, parsley and coriander. Transfer to the serving bowl. Work sprinkled with pepitas.