Ingredients
Method
125g goat cheese 40g walnuts 500g pumpkin Olive oil Salt
Preheat your oven to 180°C. Cut the pumpkin in half, scoop out the seeds and cut each half into wedges. Lay the wedges on a non-stick roasting tin and sprinkle them with olive oil and salt. Roast for 25-30 minutes or until the pumpkin is fork tender. Put walnuts in a blender and process until smooth. Add goat cheese and scoop out the flesh of the pumpkin. Mix until tender. Serve with whole-wheat crackers or pita wedges.
Pumpkin, Goat Cheese & Walnuts Dip
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