Moroccan baked pumpkin dip

Photo: Lena Moskalenko
Pumpkin (small, batternat varieties)1 pieceLeek1/2 stemShallot3 piecesSpices (Moroccan, blend)3 tsp.Garlic4 teethCashew Nuts (roasted)40 gramsGrape seed oil2 tbsp.Orange juice (half orange)
For filing
Mint (and Bruschetta)
  • Servings:
  • Flow temperature:Room temperature
  • Processing Type:Shredding
  • Kitchen:Moroccan
  • Occasion:Halloween

On the eve of All Saints' Day, Chelyabinsk food-blogger and journalist Lena Moskalenko cooked pumpkin specifically for Woman’s Day and offers to taste everything from a Moroccan snack to an exquisite French dessert.

Cooking method:

Butternut cut, peel off the seeds, wrap in foil and bake at 220 degrees until cooked, cool and peel the skin.

A mixture of Moroccan spices pour boiling water, add 1 tsp. grape seed oil and left to swell.

Grilled cashews grind.

Chop the leek and shallot randomly, chop the garlic, spasserovat vegetables in butter, pour in fresh orange and add cashew crumb to warm.

Fold everything in the bowl of a blender, scroll until smooth, add steamed spices and mix. Serve on bruschetta with fresh mint leaves.

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