https://www.philly.com.au/recipe/roast-pumpkin-cashew-and-philly/

Back

Roast Pumpkin, Cashew and PHILLY

Roast Pumpkin, Cashew and PHILLY
20 Mins
Prep time
60 Mins
Cooking time
Serves 4

What you need

  • 1/2 cup olive oil
  • 2 cloves garlic, crushed
  • 500g pumpkin, peeled and cut into 5 x 5cm chunks
  • 125g PHILADELPHIA Block Cream Cheese, cubed into 3 x 3 cm
  • 100g prosciutto or bacon, fried until crisp
  • 3/4 cup cashew nuts, toasted
  • 150g french beans, blanched
  • 1/4 cup balsamic vinegar

How to make it

  1. COMBINE oil, garlic and pumpkin and bake at 200°C for 30 minutes, turning occasionally.
  2. ADD PHILLY and bake for a further 10 minutes or until PHILLY has browned. Cool for 5 minutes, drain and reserve garlicky oil. Arrange pumpkin and PHILLY in a serving platter.
  3. TOP with prosciutto, cashew nuts and beans. Whisk garlicky oil with vinegar until combined. Drizzle over salad. Serve warm or cold.
More recipes you will love
Christmas Pavlova Cheesecake
Christmas Pavlova Cheesecake
Triple Chocolate Cheesecake
Triple Chocolate Cheesecake
Lactose free Japanese cheesecake
Lactose free Japanese cheesecake
Berry Pavlova Wreath
Berry Pavlova Wreath