Roast pumpkin dip

Ingredients

500 g Jap pumpkin, chopped

1 tablespoon maple syrup

1 tablespoon olive oil

50 g pine nuts

1/4 cup nutritional yeast

100 g Danish fetta

Method

1. Preheat the oven to 180°C. Remove the skin from the pumpkin and roughly chop into small cubes. Place in a large bowl in toss in the olive oil and maple syrup.

2. Place pumpkin on a baking tray and bake for 45 minutes or until pumpkin is soft and baked through. Leave to cool.

3. Once cool, add pumpkin, pine nuts, nutritional yeast to a food processor and blend until smooth.

4. Add fetta a little at a time and blend again. Refrigerate until ready to eat. Serve with crusty bread, crackers and blue cheese.