Curried Butternut Squash Dip
Prep time
Cook time
Total time
Curried butternut squash dip is the perfect fall alternative to guacamole and salsa. A tad sweet, spicy and full of aromatics, it's great with toasted pita, tortilla chips, fresh veggies or use as a spread for pizza or sandwiches.
  • 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
  1. 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.
  2. Roast for 20 minutes, stirring halfway through, until tender and allow to cool.
  3. Add squash and remaining ingredients except cilantro to a food processor and process until creamy.
  4. Transfer dip to a bowl, stir in cilantro and season with salt and pepper. Serve with tortilla chips, fresh veggies, or toasted pita.
Recipe by Our Four Forks at