Roasted Pumpkin And Cashew Dip


I like the chunky style dips now available in the supermarkets but they cost one heck of a price and you don't get much dip for your money either.

So, I set about making a chunky dip myself. I've found that the longer the dip sits before eating then the more stiffer it becomes. If you are planning to eat it the day you make it, then follow the recipe below. If you won't be eating it until the day after, then add a further tablespoon of water to the mixture. The longer the cashews sit around the more moisture they seem to absorb from the other ingredients.

I can seriously eat this by the spoonful. My daughter Hayley is addicted to it as well. It generally gets lots of nice comments when I serve it to visitors. It's a lovely bright orange colour.


Pumpkin and Cashew Dip














Preparation time: 10 minutes
Cooking time: 30 minutes
Quantity: Makes one and a quarter cups

If you wish to print this recipe just press Ctrl + P on your keyboard.
It will print nicely minus all the un-wanted words and images.


For U.S. measurements and oven temperatures please use this Quantity Conversion Chart



250 gm peeled and seeded pumpkin
2 and 1/2 tablespoons of mild oil
1/2 cup salted roasted cashews
1 teaspoon white vinegar
1/4 cup grated Parmesan cheese
2 cloves garlic
Dash ground chilli
1/2 teaspoon mild paprika
2 - 3 tablespoon water



Pre-heat oven to 180 degrees Celsius.

Cut pumpkin into cubes, brush with half a tablespoon of the oil and roast in the oven until tender. This may take about half an hour or so.

When cooked, place the pumpkin in a blender with half of the roasted cashews and all the other ingredients. Blend till smooth. Add the remaining cashews and pulse the blender just a couple of times for the cashews to be broken up, but only into small pieces. You don't want the whole lot to be blended smooth because there needs to be some chunkiness remaining.

Serve with savoury food and raw vegies to dip. Makes about 1 and 1/4 cups of dip.



Don't let the pumpkin get overdone in the oven. You still need it to be golden but not brown.


Food Facts:

Pumpkins are from the gourd family. Antarctica is the only continent where pumpkins won't grow. Pumpkin carving was brought to America by the Irish. Back home in Ireland they used to carve turnips but in the US it was easier for them to use pumpkins. Pumpkins are 90% water. They contain high amounts of Vitamin A, beta carotene and potassium. They are a diuretic as well as a laxative. Pumpkins can be used in soups, breads and desserts and their seeds can be roasted as they are very tasty and nutritious.



For more great recipes please visit the main Recipes Index