Curried Kabocha Squash Dip 

Curried Kabocha Squash Dip 

(Makes 3 cups)


  • 1 kabocha squash (2 1/2 pounds), halved and cut into 1-inch pieces (6 cups)
  • 1/4 cup extra-virgin olive oil
  • 2 Tsp. curry powder
  • Kosher salt
  • Pepper
  • 1 jalapeño, minced
  • 2 Tbsp. finely chopped red onion
  • 2 Tbsp. fresh lime juice
  • 1/3 cup chopped cilantro

1. Preheat the oven to 375°. Toss the squash with a mixture of 2 Tbsp. olive oil, curry powder, and salt and pepper. Place on a large baking sheet. Roast for about 20 minutes, stirring occasionally, until the squash is lightly golden and tender. Let cool to room temperature.

2. Mash the squash in a medium sized bowl. Fold in the jalapeño, onion, lime juice, cilantro, the remaining 2 Tbsp. of olive oil, and season with salt and pepper. 

3. Serve with tortilla or pita chips.

The dip can be refrigerated for up to 3 days.

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