Curried Butternut Squash Dip

Ingredients

1 2-pound butternut squash

1 tsp extra-virgin olive oil

1 tsp curry powder

1 tsp cumin pdr

1 ¼ cups “lite” coconut milk

1 tbsp finely chopped fresh ginger

1 cup pumpkin seeds toasted, plus more for garnish

Zest of 1 lime

¼ cup lime juice

1 ½ tsp salt

3 tbsp chopped fresh coriander leaves

 Preparations

Preheat oven to 375 degrees 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 3/4 cup, 13 to 15 minutes.

Process pumpkin seeds 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 pumpkin seeds, if desired.

Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days; thin with coconut milk or water as needed.

 

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