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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