Roasted Pumpkin Dip

Roasted Pumpkin Dip

servings
4-5
cups

Ingredients















Cooking Instructions

1

Heat oven to 325°F. In large bowl, combine cooled pumpkin puree with remaining ingredients (reserving half the parmesan). Mix well to combine.


2

Scrape dip into 2-quart oven-proof dish and top with remaining parmesan. Cover with lid or foil and bake about 20 minutes. Remove lid or cover and bake 10 additional minutes, until the dip is bubbling and the edges are just starting to brown. Serve warm with crackers, crostini or toasted bread slices.


For roasted pumpkin:


1

Heat oven to 350°F. Cut pumpkin/squash in half; remove seeds. Brush with olive oil, sprinkle with salt and place flesh side down on baking sheet. Roast 25 to 35 minutes, or until flesh is very soft. Remove from oven and cool; scoop out flesh from skin and cool completely before mashing or pureeing.


*Roasting pumpkin adds deep rich flavor that is hard to replicate but it is possible to lightly roast frozen or even canned pumpkin/squash puree by spreading it into a one-inch layer in a baking dish and roasting at 325°F until just lightly brown. The dip can also be made with unroasted frozen squash or pumpkin puree.


Ingredients















Cooking Instructions

1

Heat oven to 325°F. In large bowl, combine cooled pumpkin puree with remaining ingredients (reserving half the parmesan). Mix well to combine.


2

Scrape dip into 2-quart oven-proof dish and top with remaining parmesan. Cover with lid or foil and bake about 20 minutes. Remove lid or cover and bake 10 additional minutes, until the dip is bubbling and the edges are just starting to brown. Serve warm with crackers, crostini or toasted bread slices.


For roasted pumpkin:


1

Heat oven to 350°F. Cut pumpkin/squash in half; remove seeds. Brush with olive oil, sprinkle with salt and place flesh side down on baking sheet. Roast 25 to 35 minutes, or until flesh is very soft. Remove from oven and cool; scoop out flesh from skin and cool completely before mashing or pureeing.


*Roasting pumpkin adds deep rich flavor that is hard to replicate but it is possible to lightly roast frozen or even canned pumpkin/squash puree by spreading it into a one-inch layer in a baking dish and roasting at 325°F until just lightly brown. The dip can also be made with unroasted frozen squash or pumpkin puree.


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