Sweet roasted winter squash makes a fantastic base for a healthy dip. Here, F&W’s Kay Chun gives it an Indian spin by adding curry, as well as fresh jalapeño and lime juice.
Slideshow: Party Dips
1 kabocha squash (2 1/2 pounds), halved, seeded, peeled and cut into 1-inch
pieces (6 cups)
1/4 cup extra-virgin olive oil
2 teaspoons hot curry powder
1 jalapeño, minced
2 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
1/3 cup chopped cilantro
How to Make It
Preheat the oven to 450°. On a large baking sheet, toss the squash with 2 tablespoons of the olive oil and the curry powder and season with salt and pepper. Roast for about 20 minutes, stirring occasionally, until the squash is lightly golden and tender. Let cool to room temperature.
Scrape the squash into a medium bowl. Fold in the jalapeño, onion, lime juice, cilantro and the remaining 2 tablespoons of olive oil and season with salt and pepper.
The dip can be refrigerated for 3 days.
Thick-cut tortilla chips or pita chips.
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