Roast Pumpkin, Chilli, and Ginger Dip

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Roast Pumpkin, Chilli, and Ginger Dip

Cook's Notes

This dip is good with grilled or roasted meats. To make it extra hot, simply add another long chilli.

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Instructions

  1. 1

    Preheat the oven to 200°C (400°F/Gas 6). Put the pumpkin on a baking tray, and toss with the olive oil, garlic, and ginger. Season with salt and black pepper. Roast for about 30 minutes until tender and golden. Set aside.


  2. 2

    Transfer the cooled pumpkin to a blender or food processor, and add the chilli, parsley (reserving a little to garnish), and lemon zest and juice. Blend to a chunky purée. Season with salt and black pepper.


  3. 3

    Put the pumpkin purée and the yogurt in a bowl, and mix thoroughly. Season if needed, then spoon into a serving bowl. Top with a drizzle of extra virgin olive oil (if using). Garnish with the reserved parsley and a sprinkle of paprika, and serve on grilled sourdough bread, with grilled pancetta or prosciutto over the top.


Ingredients

  • 1 kg pumpkin or butternut squash, peeled and cut into chunks
  • 4 tbsp olive oil
  • 4 garlic cloves, crushed whole with the back of a knife
  • 1 tbsp grated or finely chopped fresh root ginger
  • 1 red chilli, deseeded and thinly sliced
  • 4 sprigs fresh flat-leaf parsley, leaves only (reserve some for garnish)
  • 1 lemon, grated zest and juice
  • 150ml Greek-style yogurt
  • 1 drizzle extra virgin olive oil
  • 1 pinch paprika
  • 8 slices grilled sourdough bread, to serve
  • 8 sprinklings grilled pancetta or prosciutto, crumbled, to serve

Serves 8

Total time required Total time:

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.

http://www.dorlingkindersley-uk.co.uk/

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