If guacamole and pumpkin curry had a baby it would be Curried Winter Squash Dip. Delicious eaten with corn chips. Kids love it!
Curried Kabocha Squash Dip
Toss peeled kabocha squash (or other winter squash) pieces with 2 Tbsps olive oil and tsp curry powder. Roast at 450 degrees for 20 minutes. Scrap into a bowl. Fold in 1 minced jalapeño pepper ( optional), 2 tbsp each of red onion, lime juice and olive oil and 1/3 cup chopped cilantro.. Season with salt & pepper.
Featured in Food & Wine magazine this month.
Also great as a soup. Just add water.
Top with cut corn & brown rice. Serve with ground cherries and salad.