Approx 1.5kg of Ironbark Pumpkin chopped into bite sized pieces
Splash of Wellyboot olive oil
2 tablespoons melted butter
1 teaspoon crushed garlic
1/3 rd cup sweet chilli sauce
300 ml sour cream
½ cup chives or spring onion finely chopped
Sprinkle of Cajun spice
Salt and pepper to taste
Toss the chopped pumpkin in the olive oil, garlic and butter in a kitchen paper lined baking tray, and sprinkle with the Cajun spices. Roast in a 220 degree oven for approx 45 to 60 minutes.
Mix together the sour cream, chives and sweet chilli sauce, salt and pepper.
Serve as a dip with the pumpkin or serve as a side dish with a meal.
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