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Pumpkin, feta & almond puree

A rich, velvety pumpkin blend with feta, almond meal, and a touch of honey.

Method

  1. Preheat oven to 220oC. Grease and line flat gastronome trays with baking paper.
  2. Peel and cut the pumpkin into 3cm chunks. Toss in a bowl with extra virgin olive oil and salt.
  3. Arrange on the lined trays, place in the oven to roast for 15 – 20 minutes.
  4. Squeeze lemon juice over the roast pumpkin, place back in the oven to burnish for 10 minutes.
  5. Add the cooked pumpkin, oil from the roasting tray, almond meal, feta, parmesan, honey and pepper to a food processor, blend until silky smooth and lump free.
  6. Taste and check seasoning.