Curried Butternut Squash Dip

This nutritious squash dip dish, flavored with curry and velvety with coconut milk, is a tasty alternative to hummus.   

This dip may also be made using other varieties of winter squash, such as pumpkin or sweet potatoes, instead of butternut squash. Serve alongside crisp fresh veggies or toasted pitas for dipping.  

INGREDIENTS

– 1 2-pound butternut squash – 1 teaspoon extra-virgin olive oil – 1 teaspoon curry powder – 1 teaspoon ground cumin – 1 ¼ cups “lite” coconut milk – 1 tablespoon finely chopped fresh ginger

– 1 cup pepitas, toasted, plus more for garnish – Zest of 1 lime – ¼ cup lime juice – 1 ½ teaspoons salt – 3 tablespoons chopped fresh cilantro

PROCESS

1. Preheat oven to 375 degrees F.

STEP 1

Cut squash in half and remove the seeds. Brush with oil and set cut side down on a baking pan. Roast until soft, which should take around 45 minutes. Allow to cool before scooping the squash out of its skin. 

STEP 2

Meanwhile, boil the curry powder and cumin in a small saucepan over medium-low heat, stirring until aromatic, about 2 to 4 minutes. Add the coconut milk and ginger, and bring to a boil over high heat. Reduce heat to a simmer and cook, stirring often, until reduced to 3/4 cup, 13 to 15 minutes. 

STEP 3

STEP 3

In a food processor, pulse pepitas until finely ground. Process the squash, coconut milk combination, lime zest, lime juice, and salt, scraping the sides once or twice, until smooth. Refrigerate for at least 2 hours. Sprinkle with cilantro and pepitas if preferred. 

KOREAN CREAM CHEESE GARLIC BREAD

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