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Yield: about 4 cups
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Source: Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.
| Pumpkin Dip After the pumpkins are roasted, use the most attractive one as the serving bowl. When scooping flesh from the pumpkin, leave at least a half-inch thickness so the inside doesn't collapse. Ingredients | |
| 3 | pumpkins, sugar about 2 pounds each |
| 5 tablespoons | olive oil, plus more for brushing pan |
| Coarse salt | |
| freshly ground pepper | |
| 3 sprigs | rosemary |
| 3 | garlic cloves, unpeeled |
| 1 tablespoon | grated Parmesan cheese |
| Crudites, bread, and crackers, for serving Directions Preheat oven to 425 degrees. Slice the tops off of the pumpkins. Remove the seeds, and discard. Drizzle the insides of the pumpkins with 1 tablespoon olive oil each. Season with salt and pepper. Place 1 sprig each of rosemary and 1 clove of garlic into the cavity of each pumpkin. Place the pumpkins in an oiled 11-by-13-inch pan, and bake in the oven until the skin is easily pierced with a knife, 30 to 40 minutes. Remove pumpkins from the oven, and allow to cool. Carefully remove the flesh from the pumpkins, reserving shell from most attractive pumpkin for serving. Squeeze roasted garlic from papery skins; place in the bowl of a food processor. Add pumpkin flesh; puree until smooth. If puree is watery or thin, place it in a fine-mesh sieve lined with damp cheesecloth, and allow liquid to drain for 20 to 30 minutes. Add the grated Parmesan and remaining 2 tablespoons olive oil to the pumpkin mixture. Stir to combine. Adjust seasoning with salt and pepper if necessary. Serve at room temperature in pumpkin shell with crudites, | |
| bread | |
| crackers | |
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