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Pumpkin dip à la Gabi

updated

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Ingredients for 4 servings:

  • 400 g butternut squash flesh
  • 200 g cream cheese
  • 1 cup crème fraîche
  • 1 tbsp dill, chopped
  • 1 tbsp flat-leaf parsley, chopped
  • 1 clove(s) garlic, pressed
  • Salt
  • Black pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Boil the pumpkin flesh in a little water until soft, puree with a hand blender, and let it cool. Mix in the cream cheese, crème fraîche, dill, parsley, and garlic, and season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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