Ingredients**

• 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  

Method

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