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
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 180°C.
- Place pumpkin and garlic in a baking tray and drizzle with oil. Place in oven and roast 40 mins or until pumpkin is tender.
- Place roasted pumpkin, garlic (squeezed out of skin), cashews, cheese, chilli, oil, vinegar in TM bowl and chop 1 sec / turbo.
- Scrape down and repeat until desired consistency.
- To serve: sprinkle generously with paprika.
- 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/
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Cheers
Leonie
Dip
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! 
Thermomix Model
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Recipe is created forTM 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.
Comments
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?
Perfect - love this dip......so did everyone at work!
Delicious, tastes like it has peanut butter but it doesn't., I used tahini paste and roasted raw cashews.
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 😊
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 😊
Yum, yum and yum. I used tasty cheese and sweet potato.
Note to self: 15g of vinegar and 25g of oil. Good with pumpkin too.
So yummy! I substituted parmesan cheese for savoury yeast to make it vegan. So tasty!!
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!
Yum!!! Thanks heaps
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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