Roasted Pumpkin and Feta Dip
A simple autumn mezze that comes together in minutes.
Here the humble pumpkin becomes a warm, richly coloured dip: cubes roasted until their edges caramelise, then blended smooth with salty feta. The result is a silky spread poised between the natural sweetness of the squash and the sharpness of the cheese, served with toasted bread as an easy, elegant starter.
How to Prepare
1. Toss the pumpkin cubes with salt, black pepper and olive oil.
2. Roast in the air fryer until soft and lightly caramelised, about 20 minutes.
3. Transfer the pumpkin to a food processor with the feta and blend until smooth, adjusting the cheese-to-pumpkin ratio to taste.
4. Spread on a plate, drizzle with olive oil and serve with toasted bread.
Made it? Rate this recipe
No air fryer? Roast the pumpkin in a hot oven until tender. Lean sweeter with more pumpkin or saltier with more feta.
Ingredient Swaps
Swap the pumpkin for roasted sweet potato for a sweeter dip. | Use ricotta or goat cheese in place of feta depending on what you have. | If you do not have an air fryer, roast the pumpkin in a hot oven until tender.
Common Questions
How long does the dip keep?
Stored in an airtight container it lasts up to three days in the fridge.
Serve it warm or cold?
Both are good, though it is smoother while still warm.
How do I control the saltiness?
Adjust the amount of feta relative to the pumpkin before adding any extra salt.
What else can I serve it with?
It works with vegetable sticks and crackers as well as toasted bread.
Can I freeze it?
It is best fresh, as freezing can change the texture.
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