Pumpkin Pesto

• 200g fresh pumpkin or butternut squash   
• 1 red onion 
• 75g low protein cream cheese
• Salt & pepper to season 
• 1 tsp dried sage 
• 1 tablespoon of oil for frying  

1. Peel and chop the pumpkin into slices and steam until soft before allowing to cool.
2. Dice the onion and heat the oil in a frying pan over medium heat, cooking until the onion is soft.
3. Next, add the dried sage and season with salt and pepper before cooling.
4. In a bowl, mash the cooked and cooled pumpkin with the onion mixture and low protein cream cheese - taste for seasoning.
5. Place in a bowl and cover and chill until needed.

Chef tips

• You can freeze this for 3 months until needed
• Stir through cooked Loprofin Pasta for a quick and easy meal
• This is a great sandwich filling - use with the Loprofin pumpkin bread recipe
• You can add this pesto to the basic Loprofin pancake recipe for a different breakfast dish
• You can stir this into cooked Loprofin rice for an easy salad recipe
• You can use butternut squash if you cannot find pumpkin