I love this creation! It not only tastes unreal on its own, but makes an awesome replacement for mashed spuds. Try it with some lamb cutlets and a handful of greens, or toss it with raw zucchini pasta for a whole new meal.
- 400 g (3 cups) roughly chopped pumpkin
- 2 tsp coconut oil, melted
- 1 tsp caraway seeds, plus extra to serve
- freshly ground black pepper, to taste
- salt, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180˚C.
Spread the pumpkin on a baking tray, drizzle with coconut oil, sprinkle with caraway seeds and season. Bake for 30-40 minutes, or until pumpkin is soft. Allow to cool slightly before blending in a food processor until smooth.
Serve garnished with a sprinkle of caraway seeds.
• You can use any type of pumpkin for this. The dip freezes well and will last 4 days in the fridge.
Recipe from The 20/20 Diet Cookbook by Lola Berry, with photographs by Armelle Habib. Published by Pan Macmillan.