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Servings 6
Calories 295 kcal
Prep Time20 mins
Cook Time30 mins
Total Time50 mins

Ingredients
 

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

Instructions
 

  • Pre heat the oven to 220C gas 7.
  • Place the pumpkin or squash, onion, garlic, 4 tbsp oil, vinegar, sugar, chilli flakes together into a bowl and mix well.
  • Season well with salt and pepper.
  • Place the mixture into a large baking tray, then pop into the oven.
  • Cook for 30-40 minutes until the mixture is well browned and all cooked.
  • Carefully place into a food processor.
  • Add 4 tbsp of oil, then pulse until you have a chunky puree, not too fine.
  • Spoon into a bowl, add the seeds and roughly chopped rocket and watercress check the seasoning and adjust if needed.
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Nutrition Facts
Roast Pumpkin Sweet Chilli & Rocket Dip
Amount per Serving
Calories
295
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Sodium
 
14
mg
1
%
Potassium
 
438
mg
13
%
Carbohydrates
 
16
g
5
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Dressings & Sauces, Nibbles, Side Dish
Cuisine Autumn, Halloween
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