Curried Butternut Squash Dip
A nice change from hummus or salsa, this spice-roasted butternut squash dip can be served as a healthy snack or party appetizer.
- 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.
Alternatively, serve with grilled naan bread or pita bread.
Substitute almonds or pine nuts for pumpkin seeds if desired.