Roasted pumpkin dip with olive crostini
Ingredients • 1kg butternut pumpkin • olive oil spray • 1/2 cup unsalted cashews • 300g Coles Baker…
Ingredients
• 1kg butternut pumpkin
• olive oil spray
• 1/2 cup unsalted cashews
• 300g Coles Bakery olive batard
• 1/4 cup sour cream
• 1 teaspoon finely grated lemon zest
• 2 teaspoons lemon juice
• pinch cinnamon
• salt and white pepper, to taste
• 50g butter, melted
• pepitas and thyme sprigs, to garnish
Method
1. Preheat oven to 180C or 160C fan and line a large baking tray with baking paper. Peel and deseed pumpkin and cut into 2-3cm pieces. Spray with olive oil and cook for about 40 minutes, until tender, but not too browned. Cool. Spread cashews on a tray and cook for 3 minutes, until lightly golden. Cool.
2. Cut batard into 1cm slices. Arrange in a single layer on oven trays and cook for 7 minutes each side, until crisp. Cool, then store in an airtight container for up to 5 days.
3. Process toasted cashews in a food processor until well chopped. Add pumpkin, sour cream, lemon zest and juice, and cinnamon. Process until smooth. Season. Transfer to small serving dishes. Drizzle with melted butter and sprinkle with pepitas and thyme. Cover and refrigerate to set the butter.
