When the weather starts to turn, it seems like we go straight from crisp summer salads and iced coffee to hearty stews and pumpkin spiced lattes. This curried butternut squash dip is a good stop in between – not too light, not too heavy, both sweet and savory, delicious served warmed or cold. Don’t limit yourself to using this as a dip – it’s also great as a spread on sandwiches or as a sauce on pizza.
//WHY IT’S HEALTHY// This curried butternut squash dip is gluten free, dairy free, paleo and vegan. Butternut squash is full of dietary fiber and has significant amounts of potassium and folate. The orange hue of butternut squash is because of its carotenoids – it is particularly high in beta-carotene, which is converted by your body to vitamin A. It is also full of antioxidants, including vitamin C, making it anti-inflammatory. //
- 1 medium butternut squash, peeled and cut into 1 inch cubes (about 6 cups)
- 2 tablespoons coconut oil, melted
- 1 tablespoon hot curry powder (more to taste)
- salt and pepper
- 1 jalapeno, minced
- 2 tablespoons red onion, chopped
- 2 tablespoons lime juice
- 2 tablespoons coconut milk (thick part is best)
- ⅓ cup cilantro, chopped
- Preheat the oven to 450 degrees Fahrenheit. On a large baking sheet, toss the butternut squash cubes with coconut oil, curry powder and salt and pepper.
- Roast for 20 minutes, stirring halfway through, until tender and allow to cool.
- Add squash and remaining ingredients except cilantro to a food processor and process until creamy.
- Transfer dip to a bowl, stir in cilantro and season with salt and pepper. Serve with tortilla chips, fresh veggies, or toasted pita.
Adapted from Food and Wine.