{"id":2715,"date":"2019-07-16T13:00:36","date_gmt":"2019-07-16T16:00:36","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=2715"},"modified":"2019-06-30T18:49:04","modified_gmt":"2019-06-30T21:49:04","slug":"curried-butternut-squash-dip","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/07\/16\/curried-butternut-squash-dip\/","title":{"rendered":"Curried Butternut Squash Dip"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div id=\"switchishere\" class=\"jquerytoggleswitch\">\n<div class=\"rd_inner\">\n<div class=\"rd_col1\">1 &#8211; 2-pound butternut squash<\/div>\n<div class=\"rd_col1\">1 teaspoon extra-virgin olive oil<\/div>\n<\/div>\n<\/div>\n<div class=\"promotionDiv clearfix\">\n<div id=\"promo_image_desc\">\n<div id=\"promo_image_desc0\" class=\"clearfix\">\n<div>1 teaspoon curry powder<\/div>\n<div>1 teaspoon ground cumin<\/div>\n<div>1\u00bc cups \u201clite\u201d coconut milk<\/div>\n<div>1 tablespoon finely chopped fresh ginger<\/div>\n<div>1 cup pepitas, toasted, plus more for garnish<\/div>\n<div>Zest of 1 lime<\/div>\n<div>\u00bc cup lime juice<\/div>\n<div>1\u00bd teaspoons salt<\/div>\n<div>3 tablespoons chopped fresh cilantro<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div><\/div>\n<div>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Preheat oven to 375\u00b0F.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">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.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">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 \u00be cup, 13 to 15 minutes.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">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.\u00a0Serve with crisp raw vegetables or toasted pitas for dipping.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/4094563.jpg\" alt=\"Curried Butternut Squash Dip\" \/><\/p>\n<p>&nbsp;<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 &#8211; 2-pound butternut squash 1 teaspoon extra-virgin olive oil 1 teaspoon curry powder 1 teaspoon ground cumin 1\u00bc cups \u201clite\u201d coconut milk 1 tablespoon finely chopped fresh ginger 1 cup pepitas, toasted, plus more for garnish Zest of 1 lime \u00bc cup lime juice 1\u00bd teaspoons salt 3 tablespoons chopped fresh cilantro Preparation [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-2715","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2715","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=2715"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2715\/revisions"}],"predecessor-version":[{"id":2716,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2715\/revisions\/2716"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=2715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=2715"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=2715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}