By Brian Faulkner On
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.
- 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.