Pumpkin, like most winter squash, works well in savory or sweet dishes. I tend to reach for pumpkin cookies, muffins, and pie; but this time, I decided to create a savory pumpkin dip.
With sautéed onions, soaked cashews, pumpkin, and cream cheese- this dip will surely please any crowd! You don’t have to add the cheese, but it really helps to bring the other flavors together with a bit of extra saltiness!
20 minutes + 8 hours to soak cashews
Savory Pumpkin-Onion Dip
Ingredients
- 1 c. cashews, soaked
- Olive oil
- 2 medium onions, thinly sliced
- Salt and pepper
- 1/2 c. cream
- 1 c. pumpkin puree
- 8 oz. light cream cheese, softened
- 2 Tbsp. butter
- 1 Tbsp. dried sage
- 1/4 tsp. nutmeg
- Optional: 1/2 c. Pecorino-Romano or Parmesan cheese, grated
Instructions
- Cover the cashews with water and soak overnight for at least 8 hours.
- In a large skillet, heat about 2-3 Tbsp. of olive oil over medium heat. Add the onions and sauté over medium-high heat for 8-10 minutes. Season with salt and pepper.
- Meanwhile, drain the cashews. In a food processor, blend the cashews, cream, and pumpkin for 1-2 minutes. Then, add the cream cheese and continue to blend until smooth.
- Add the pumpkin mixture to the skillet with the sautéed onions (can save some onions as a garnish.) Add the butter, sage, nutmeg, cheese (if desired), salt, and pepper. Stir and cook on low heat until melted and combined. Serve with pretzels, crackers, or tortilla chips.