Maple Pumpkin Macadamia Dip

Happiness is a glass of wine, plenty of crackers and this festive dip all being enjoyed in the company of good friends around a roaring fire. The rain continues to fall here at the farm and we haven’t seen the sun in what feels like days. Luckily we have a barn stock piled with sugar pumpkins all screaming to be cooked up into something delicious and this sweet spread was just what the doctor ordered. Not only is this lovely when served with a mild white cheese but it tastes especially good when smeared onto a thick slice of toasted bread in the morning with a cup of coffee– or simply eaten with a spoon at night for dessert. Macadamia nuts are not something I purchase often since they’re quite spendy but they are absolutely worth the splurge for this dip. So whether you dip, spread or eat straight up with a spoon I hope you find as much pleasure in this festive recipe as we do. Run to your local farmers market and pick up a few sugar pumpkins and get cooking!

Cheers from Tumbleweed Farm

Maple Pumpkin Macadamia Dip

Prep Time: 15 minutes    Cook Time: 25 minutes    Serves: 6-8

  • 1 small sugar pumpkin (about 1 1/4 pounds) peeled, seeded and cut into 1/2 inch cubes
  • 3/4 cup macadamia nuts
  • 2 tablespoons walnut oil (or another neutral tasting vegetable oil)
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • pinch of cinnamon
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • pinch of fine sea salt
 

Preparation

  1. Bring a large pot of lightly salted water to a boil. Add the cubed pumpkin, reduce the heat to medium and simmer until tender, about 15-20 minutes. Drain and set aside to cool.
  2. To the bowl of a food processor add the macadamia nuts, oil, maple syrup, and vanilla extract. Process until smooth, scraping down the sides of the processor as needed. Add the pumpkin cubes, spices and salt. Continue to process until completely smooth, scraping down the sides as necessary. Taste test and adjust flavors as necessary.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Store in an airtight container in the fridge for 5-7 days PrintSave


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