Curried Butternut Squash Dip 019 bc fresh vancouver

By  Brian Faulkner  On

Curried Butternut Squash Dip

Curried Butternut Squash Dip
Serves 6 as appetizers

A nice change from hummus or salsa, this spice-roasted butternut squash dip can be served as a healthy snack or party appetizer.
Write a review
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
  1. 1 BCfresh Butternut Squash, peeled, seeded and cubed (2 to 3 lb/1 to 1.4 kg)
  2. 1/3 cup (75 mL) olive oil, divided
  3. 1 1/2 tsp (7 mL) curry powder, divided
  4. 1/2 tsp (2 mL) each ground cumin and coriander
  5. 1/2 tsp (2 mL) each salt and pepper, divided
  6. 1/4 tsp (1 mL) ground ginger
  7. 1/4 tsp cayenne pepper
  8. 3 tbsp (45 mL) lime juice
  9. 1 tsp (5 mL) honey
  10. 2 cloves garlic, minced
  11. 3 tbsp (45 mL) diced red onion
  12. 3 tbsp (45 mL) finely chopped cilantro, divided
  13. 1 jalapeño pepper, seeded and diced
  14. 2 tbsp (30 mL) toasted pumpkin seeds
  15. 1 bag (300 g) artisanal tortilla chips
  1. Preheat oven to 375˚F (190˚C). In large bowl, toss together squash, 2 tbsp (30 mL) oil, 1 1/4 tsp (6 mL) curry powder, cumin, coriander, half of the salt and pepper, ginger and cayenne. Arrange in single layer on parchment paper–lined baking sheet; bake for about 30 minutes or until golden brown and tender. Let cool completely.
  2. In food processor, combine squash, lime juice, 2 tbsp (30 mL) oil, 2 tbsp (30 mL) water, honey, garlic, and remaining salt and pepper until smooth. Fold in red onion, 2 tbsp (30 mL) cilantro, and jalapeño.
  3. Scrape into serving bowl. Sprinkle with pumpkin seeds, and remaining cilantro and curry powder. Drizzle with remaining oil. Serve with tortilla chips.
  1. For a creamier texture, fold in a few tablespoons of yogurt or sour cream.
  2. Alternatively, serve with grilled naan bread or pita bread.
  3. Substitute almonds or pine nuts for pumpkin seeds if desired.
BCfresh Vegetables

Leave a comment