Served in a roasted pumpkin, this hearty dip can be eaten on crackers, bread, or baby carrots.
- Yield: Makes about 4 cups
Source: Martha Stewart Living, November 2001
- 3 sugar pumpkins, about 2 pounds each
- 5 tablespoons olive oil, plus more for brushing pan
- Coarse salt and freshly ground pepper
- 3 sprigs rosemary
- 3 garlic cloves, unpeeled
- 1 tablespoon grated Parmesan cheese
- Crudites, bread, and crackers, for serving
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, and crackers.