Pumpkin & cashew nut spread

500g Butternut pumpkin, skin removed and chopped roughly

1 tbsp olive oil plus 1 extra

1 tsp curry powder

2 cloves garlic, chopped roughly

1 tsp honey

1/2 cup cashew nuts

pinch salt & ground black pepper

1/4 cup Greek yoghurt (optional if wanting vegan)

1/2 lemon juice and zest



  1. Preheat the oven 180C.
  2. Place the pumpkin on a baking tray and drizzle with 1 tbsp olive oil, pinch salt and curry powder, massage into pumpkin and cook for 20 minutes or until tender. Leave to cool.
  3. Take all the other ingredients and place into a food processor, add the pumpkin and blend until smooth.
  4. Season to taste


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