With Halloween fast approaching it would be rude not to do a Rosedog style pumpkin dish. Roasted pumpkin dip with horseradish and lemon.
The pumpkin skin is also roasted and used as dipping chips for the dip! Wasting nothing of the pumpkin. It was a little trial and error of a few different flavours, which worked out well. A quintessential dip for crackers and crudites (+ roasted pumpkin skin), perfect for starters with cheese and some of my homemade flatbread, mid arvo nibbles or even dolloped on a ploughman style lunch.
Enjoy this is definitely a very humble vegan-friendly dip.
1/4 Japanese Pumpkin, skins left on cut into 8ths
1 Tsp Cumin Seeds
Sea Salt & Pepper
2 Tsp Horseradish Sauce
1/2 Lemon, squeezed
Handful Fresh Coriander
1/2 Lebanese Cucumber, sliced to serve
2 Carrots, finely chopped
Handful of Crackers
- Pre-heat oven to 180c. In a roasting tin lay the pumpkin slices and sprinkle with olive oil, sea salt, pepper and cumin. Place in the oven for 35 minutes, until pumpkin is soft, browned and slightly caramelised.
- Once pumpkin is roasted. Let it cool for 10 minutes. Keep the oven on. Gently peel the skin off, sprinkle another dash of olive oil and pop back in the roasting tin and let it crunch up for an extra 15 minutes until browned.
- During this time grab a food processor and blitz the roasted pumpkin flesh until a smooth paste. Add the horseradish, lemon juice and a pinch more salt if needed and blitz until all mixed in.
- Leave to cool or you can freeze some batches for a later date.
- The pumpkin skin chips should be ready. Remove from oven and leave to cool. Serve hot or cold. Sprinkle with handful of coriander and pepitas.