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.