PUMP­KIN CAUL­DRON DRON HUM­MUS H WITH FLAKY FIN­GER­NAILS

Woman’s Day (Australia) - - Food To Love -

SERVES 10 PREP 10 MINS COOK 45 MINS

Pre­heat oven to mod­er­ate,mod­er­ate 180°C. Line an oven tray with bak­ing pa­per. Cut a 2cm piece from top of a 1.5kg whole but­ter­nut pump­kin for lid. Cut a 10cm slice from base. Scoop out seeds to cre­ate a bowl. Peel cen­tre part of pump­kin and cut into chunks. Ar­range on tray with pump­kin bowl and lid. Driz­zle with oil. Bake 25-30 mins un­til ten­der. CRUNCHY BAT DIPPERS Mean­while, us­ing a bat shaped cut­ter,cut­ter cut out 4 whole­grain wraps and ar­range on lined oven trays. In a small bowl, com­bine 2 tbsp olive oil and ½ tsp pa­prika. Sea­son. Brush over bats. Cook 8-10 mins un­til crispy. Trans­fer baked pump­kin to a bowl and mash well. Cool. Stir in 220g tub hum­mus. Sea­son. Scoop into pump­kin bowl. Sprin­kle with ¼ cup roasted flaked al­monds for flaky fin­ger­nails and sprin­kle with pars­ley. Serve with bat dippers.

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