Roast Pumpkin Sweet Chilli & Rocket Dip

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  • Serves: 4-6
  • Prep Time: 20 mins
  • Ready in: 30 mins
  • Difficulty: Very Easy
  • Print:
Roast Pumpkin Sweet Chilli & Rocket Dip


  • 400g pumpkin or squash, cut into small chunks
  • 1 red onion, finely sliced
  • 3 cloves garlic
  • 4 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 4 tsp castor sugar
  • ¼ tsp dried chilli flakes
  • 4 tbsp olive oil
  • 50g rocket
  • 50g watercress
  • salt
  • freshly milled black pepper
  • 75g lightly toasted pumpkin seeds

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  1. Pre heat the oven to 220°C gas 7.
  2. Place the pumpkin or squash, onion, garlic, 4 tbsp oil, vinegar, sugar, chilli flakes together into a bowl and mix well.
  3. Season well with salt and pepper.
  4. Place the mixture into a large baking tray, then pop into the oven.
  5. Cook for 30-40 minutes until the mixture is well browned and all cooked.
  6. Carefully place into a food processor.
  7. Add 4 tbsp of oil, then pulse until you have a chunky puree, not too fine.
  8. Spoon into a bowl, add the seeds and roughly chopped rocket and watercress check the seasoning and adjust if needed.


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