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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 

Kay Chun
October 2014

Gallery

© Con Poulos

Recipe Summary

active:
25 mins
total:
45 mins
Yield:
Makes 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The dip can be refrigerated for 3 days.

Serve With

Thick-cut tortilla chips or pita chips.

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