We serve this pumpkin puree on our Salt Sommelier experience, to showcase Tasman Sea Salt Wakame Seaweed. Packed with sea minerals and nutrients this salt adds real depth of flavour and umami to your cooking and is a wonderful way of cooking with vegetables. I keep promising our guests I will share the recipe so here, finally, it is!
INGREDIENTS
Butternut Pumpkin
Olive Oil
Tasman Sea Salt Wakame Seaweed
Cream cheese
Lemon
Toasted black & white sesame seeds
METHOD
Preheat oven to 190 C.
Remove the skin of butternut pumpkin and chop into cubes. Drizzle with olive oil and sprinkle liberally with Tasman Sea Salt Wakame Seaweed and mix together to ensure all the pumpkin is seasoned.
Roast in the oven for approximately 45 minutes, turning once during cooking, until the pumpkin is starting to caramelise around the edges.
Place roast pumpkin in the bowl of a food processor with a squeeze of lemon juice and 100g of cream cheese and process until smooth.
We serve a quenelle of this puree as a tasting on our Salt Sommelier experience, finished with Tasman Sea Salt Wakame Seaweed and some toasted black and white sesame seeds sprinkled over. It also makes a delicious canape on a rye crispbread, finished as above, or as a dip with breadsticks and crudités.
