Recipe: Curried Winter Squash Dip

IMG_2309

IMG_3319

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.

IMG_2315

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s