Sauces, dips & spreads

thumbnail image 1
thumbnail image 1
Preparation time
0min
Total time
30h 0min
Portion
0 portion(s)
Level
easy
  • TM 31
published: 2013/12/16
changed: 2016/09/08

Ingredients

Roasted Pumpkin with Cashew and Parmesan

  • 200g butternut pumpkin, peeled and cubed
  • 1 clove garlic, unpeeled
  • 40g olive oil, + extra for drizzling
  • 120g Cashews, raw unsalted
  • 65g Parmesan cheese, cubed
  • 1 red chilli, deseeded
  • 20g white vinegar
  • paprika, generous sprinkle
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Recipe's preparation

    Dip
    1. Preheat oven to 180°C.
    2. Place pumpkin and garlic in a baking tray and drizzle with oil. Place in oven and roast 40 mins or until pumpkin is tender.
    3. Place roasted pumpkin, garlic (squeezed out of skin), cashews, cheese, chilli, oil, vinegar in TM bowl and chop 1 sec / turbo.
    4. Scrape down and repeat until desired consistency.
    5. To serve: sprinkle generously with paprika.
    6. Enjoy dip with crackers! 

     

    This is converted by using the ingredients from "WattleValley" Roasted Pumpkin with Cashew and Parmesan Chunky Dip.

     

    For more decadent recipes head over to my website: //thermofun.com/

     

    You can also find me on my facebook page ThermoFun

    Cheers

     

    Leonie

Tip

It was totally guess work on the amount of pumpkin to use.  I'm not a huge fan of pumpkin either!  So feel free to let me know if it needs more or less than 200grams!  tmrc_emoticons.)

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:
Afternoon tea Snack Autumn Chinese New Year Christmas Easter Father's Day Grandparent's Day Mother's Day New Year’s Eve Spring Summer Valentine’s Day Winter BBQ Birthday Children birthday Everyday Gift Holiday Kids in the kitchen Party Picnic Easy Quick Dip Starter

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Roasted Pumpkin with Cashew and Parmesan - ThermoFun
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Comments

  • 3. January 2019 - 20:59

    Hi, This sounds soooo good! Do you think if I prepared this the day before serving it would be ok? I'm thinking the nuts might get too mushy? Any thoughts?

  • 12. July 2018 - 08:00
    5.0

    Perfect - love this dip......so did everyone at work!

  • 4. June 2018 - 18:44

    Delicious, tastes like it has peanut butter but it doesn't., I used tahini paste and roasted raw cashews.

  • 30. May 2018 - 20:43

    This dip is so delicious and super easy to make. I used roasted cashews as that’s all I had. So yummy, this will be my go to dip recipe. Thanks Leonie 😊

  • 22. January 2018 - 21:53
    5.0

    Awesome dip! Have made a few times now and is always a hit with everyone. Only change I make is use 1 tablespoon of sweet chili sauce instead of the red chili. Perfect!

    Thanks for a great recipe 😊

  • 11. June 2017 - 09:49
    5.0

    Yum, yum and yum. I used tasty cheese and sweet potato. Smile Note to self: 15g of vinegar and 25g of oil. Good with pumpkin too.

  • 29. October 2016 - 19:14

    So yummy! I substituted parmesan cheese for savoury yeast to make it vegan. So tasty!!

  • 25. January 2016 - 15:41
    5.0

    This was amazing! I used half cashews half pistachios and didn't ad the olive oil, only enough to roast the pumpkin initially, it tasted amazing! 

  • 31. October 2015 - 13:58
    5.0

    Yum!!! Thanks heaps

  • 2. May 2015 - 10:48
    4.0

    Used 300g of pumpkin this time and turned the chilli level up a bit - delicious and I can't believe how much it makes!

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