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.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins


  • 1 BCfresh Butternut Squash peeled, seeded and cubed (2 to 3 lb/1 to 1.4 kg)
  • 1/3 cup 75 mL olive oil, divided
  • 1 1/2 tsp 7 mL curry powder, divided
  • 1/2 tsp 2 mL each ground cumin and coriander
  • 1/2 tsp 2 mL each salt and pepper, divided
  • 1/4 tsp 1 mL ground ginger
  • 1/4 tsp cayenne pepper
  • 3 tbsp 45 mL lime juice
  • 1 tsp 5 mL honey
  • 2 cloves garlic minced
  • 3 tbsp 45 mL diced red onion
  • 3 tbsp 45 mL finely chopped cilantro, divided
  • 1 jalapeño pepper seeded and diced
  • 2 tbsp 30 mL toasted pumpkin seeds
  • 1 bag 300 g artisanal tortilla chips


  • 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.
  • 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.
  • Scrape into serving bowl. Sprinkle with pumpkin seeds, and remaining cilantro and curry powder. Drizzle with remaining oil. Serve with tortilla chips.


For a creamier texture, fold in a few tablespoons of yogurt or sour cream.
Alternatively, serve with grilled naan bread or pita bread.
Substitute almonds or pine nuts for pumpkin seeds if desired.