Roast Pumpkin Dip

I am always looking for something I can munch on without feeling guilty, something I can eat lots of while watching Masterchef and other trash tv.  This dip is so sweet I find I don't actually have to eat the whole lot in one go, rare for me!

Ingredients

Pumpkin, Jap or Kent

Sweet potato (half)

Half a brown onion

2 big cloves of garlic, skin on

3 tbs Soy milk, purely for consistency, if req'd*
Mint to serve

Method

Chop the pumpkin, sweet potato and onion into chunks, not too big/not too small.   If you cut them really small then tend to brown and caramelise too quickly, they're better slowly roasted. 
Steam about a cup of the pumpkin until it's just cooked, and place the rest of the pumkin, onion and sweet potato onto a tray (sprayed with some cooking oil), and into the middle of the oven.  Cook at about 150 for 45 minutes.

By the time the vegies are finished in the oven, the sweet potato should be soft and the onion half soft half crunchy.  Don't worry if the onion has browned a lot in cooking, this will deepen the flavour.  Scrape the garlic out of its skin and place all ingredients in a mixer, I use a Breville stick mixer with the mixing bowl-thing. Blend all the vegetables to desired consistency- it's nice if the dip still has some texture remaining. Serve with snappy crunchy crackers!

*The steamed pumpkin should contribute smoothness to the otherwise scrunchy vegetables, but you can use soy milk such as So Good Lite if you want a smooth dip. Use a mild tasting soy, you don't want to add the flavour of the milk, it's just for the sake of the consitency.