It's Fall, so naturally we're always looking for unusual ways to incorporate pumpkin into recipes. A goat cheesy dip is the newest on the lineup. And while sourdough baguette slices or crostini may be an obvious pairing, the gourd dip begs to be spread on something a tad more seasonal, like pumpkin spice crackers.
- 1/2 small pumpkin, seeds and stems removed
- Olive oil
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 6 ounces chèvre
- 2 sprigs fresh thyme, leaves only
- 1 lemon, zest and juice
- 2 tablespoons toasted pepitas
- Flake salt, optional
- 1 sleeve Lesley Stowe Raincoast Crisps Pumpkin Spice Crackers, optional
- Preheat oven to 375ºF. Cover a half sheet pan with foil. Inside the sheet pan, coat the inside and outside of the pumpkin with oil and liberally salt. Then place flesh side down on a foil-lined cookie sheet, and roast for 30 minutes or until flesh is tender when pricked with a fork.
- Once cool enough to touch, scoop pumpkin flesh out from the skins and place in a food processor. Add chèvre and process until smooth.
- Heat a nonstick skillet over medium high heat with 2 tablespoons olive oil. Add garlic and cook for 2 minutes or until golden. Add thyme leaves and cook until fragrant, about 30 seconds to a minute.
- Pulse garlic-herb oil and lemon zest into dip. Season with salt, pepper, and lemon juice to taste. Fold in pepitas, reserving a three-finger pinch for garnish.
- Transfer dip to a bowl, and garnish with a drizzle of olive oil, pepitas, and flake salt, optional. Serve with pumpkin spice crackers or another cracker of your choice.
- North American
- Serves 4-6