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
- Preheat the oven 180C.
- 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.
- Take all the other ingredients and place into a food processor, add the pumpkin and blend until smooth.
- Season to taste