This 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.