I recently visited a local discount store to buy vegetables for my hens and I found a splendid pumpkin Butternut for sale. Of course, being a bingeing buyer for a good sale, I bought three and then I spent some time deciding how to use them at best. Of course, I had to make a lot of our favorite pumpkin soup, and then I used another pumpkin in a dish of baked pasta. I decided to use the third pumpkin as a single side dish.
I prepared a creamy mounted feta and a dive of ricotta under the pumpkin so that you can collect it while you enjoy every bite of this tasty pumpkin. I use mine Vitamix To create the most creamy sauces and sauces, and this dive has ended so tasty and smooth, I think it would be delicious to spread some crunchy bread all alone! A hot honey that rains at the top of the finish adds only a little heat, while the toasted and chopped pistachios add a little creaking.
Since I like to add fresh herbs to each dish, I added some freshly chopped dill from my herbal garden. Mint or parsley would also work great. This dish is excellent served at hot temperature or ambient temperature and offers a little crunchy bread to sweep away every last piece of creamy dip!
Enjoy your meal!
Deborah Mele
This post can contain affiliation links for the products I recommend.
Ingredients
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2 1/2 pounds squash butternut, peeled, sown and cut into 2 -inch pieces
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4 tablespoons of extra virgin olive oil
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Salt and pepper to taste
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1 teaspoon of smoked paprika
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1/2 cup of chopped pistachios toasted
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Hot honey drizzle as desired
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3 tablespoons of chopped fresh dill
Creamy feta and ricotta dip:
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1 cup of ricotta
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1 (6 ounces) Feta cheese package, crumbled
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1 clove of garlic, peeled
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Salt and pepper to taste
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2 tablespoons of honey
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2 tablespoons of fresh lemon juice
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Spraying of water according to need
Instructions
- Preheat the oven to 400 degrees F.
- Place the pumpkin on a parchment baking tray, season with olive oil and season with salt, pepper and paprika.
- Throw the pumpkin to cover with the mixture of oil, then roast for 15 minutes.
- Turn the pumpkin and continue to roast until it is tender and slightly golden.
- While the pumpkin is roasted, place the dive ingredients in yours Vitamix or other smoothies and mix until very smooth with the consistency of the hummus.
- Once the pumpkin is finished, spread the dip on a plate and spoons the hot pumpkin at the top.
- Sprinkle with hot honey, chopped pistachios and fresh dill.
- Serve and have fun!
Nutrition information:
Product: 4
Portion size: 1
Amount for portion:
Calories: 484Total fat: 28gSaturated fat: 7gTrans fat: 0gFatty fat: 20gCholesterol: 25 mgSodium: 358mgCarbohydrates: 52gFiber: 11gSugar: 21gProtein: 14g
