Wednesday, May 04, 2005

Graham's Pumpkin Dip

roast a chunk of pumpkin at 180-190 degrees for 90 or so minutes (until
the outside darkens, but before it goes black), allow to cool
remove skin and darkened outer part of pumpkin (it pulls away fairly
easily while warm), mash pumpkin
mix in a dessertspoon of ricotta, a teaspoon of cummin and a quarter
teaspoon of cayenne
taste and adjust spices

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