Curried Butternut Squash Dip
Date: Jul. 16th, 2019 - 1:00 PM
Ingredients
1 – 2-pound butternut squash
1 teaspoon extra-virgin olive oil
1 teaspoon curry powder
1 teaspoon ground cumin
1¼ 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
1½ teaspoons salt
3 tablespoons chopped fresh cilantro
Preparation
- Preheat oven to 375°F.
- Cut squash in half and remove seeds. Brush with oil and place cut-side down in a baking pan. Roast until tender, about 45 minutes. Let stand until cool enough to handle, then scoop the squash out of the skin.
- Meanwhile, place curry powder and cumin in a small saucepan over medium-low heat; stir until fragrant, 2 to 4 minutes. Add coconut milk and ginger; bring to a boil over high heat. Adjust heat to maintain a simmer and simmer, stirring frequently, until reduced to about ¾ cup, 13 to 15 minutes.
- Process pepitas in a food processor until finely ground. Add the squash, the coconut milk mixture, lime zest, lime juice and salt; process, scraping down the sides once or twice, until smooth. Refrigerate until cold, about 2 hours. Serve sprinkled with cilantro and pepitas, if desired. Serve with crisp raw vegetables or toasted pitas for dipping.
