Roast Pumpkin Dip recipe

Afternoon picnic essential: Roast Pumpkin Dip

Tackling the making of our own pestos, dressings and dips can often seem a daunting task, with the ease of store-bought versions an appealing alternative. But with just four ingredients and a little time up your sleeve, this Roast Pumpkin Dip can be whipped up for an afternoon picnic or pre-dinner snack. And you get the added pride of having made it yourself.


500 g Jap pumpkin, chopped
1 tablespoon honey
1 tablespoon olive oil
50 g pine nuts
100 g Danish fetta


Preheat the oven to 180°C. Remove the skin from the pumpkin and roughly chop into small cubes. Place in a large bowl in toss in the olive oil and honey. Place pumpkin on a baking tray and bake for 45 minutes or until pumpkin is soft and baked through. Leave to cool.

Once cool, add pumpkin and pine nuts to a food processor and blend until smooth. Add fetta a little at a time and blend again. Refrigerate until ready to eat. Serve with crusty bread, crackers and blue cheese.

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