pumpkin dipThis dip takes its name from the variety of pumpkin used. Cinderella is an heirloom that is a beautiful deep burnt orange color with a flattened, squished pumpkin shape. This dip is very similar to guacamole! It was a fun recipe I developed for a wedding once in which the only nonlocal ingredients were olive oil, spices and salt. I needed a vegan dip that utilized only things from that farm’s September harvest. I like to use one pumpkin for the dip and another one to serve it in.

Yields about 2 cups of dip

  • ½ of a medium-sized Cinderella pumpkin (about 1 pound), peeled, seeded and cut into 3-inch cubes
  • 1 small Cinderella pumpkin, hollowed out, ready to fill
  • 1 clove fresh garlic, peeled and minced
  • 1 teaspoon salt, plus more for sprinkling
  • 1 teaspoon fresh cumin
  • ½ teaspoon or several grinds fresh pepper
  • 1 teaspoon vinegar (I like sherry, maple or apple cider varieties best for this recipe)
  • Pita bread for dipping

Sprinkle the pumpkin with salt and roast in the oven until very tender; let come to room temperature. Put pumpkin, garlic, salt, cumin, pepper and vinegar in food processor to purée. Use a bit of water to get a nice consistency for dip. Check seasonings, and then fill into hollowed pumpkin. Serve with fresh pita bread or tortilla chips.

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