Curried Butternut Squash Dip

Curried Butternut Squash Dip

Recipe and photo courtesy of BCfresh
A nice change from hummus or salsa, this spiced-roasted butternut squash dip can be served as a healthy snack or party appetizer.


  • 1 BCfresh Butternut Squash, peeled, seeded and cubed (2 to 3lb/1 to 1.4 kg)
  • 1/3 cup (75 mL) olive oil, divided
  • 1 1/2 tsp (7 mL) curry powder, divided
  • 1/2 tsp (2 mL) each ground cumin and coriander
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 1/4 tsp (1 mL) ground ginger
  • 1/4 tsp cayenne pepper
  • 3 tbsp (45 mL) lime juice
  • 1 tsp (5 mL) honey
  • 2 cloves garlic, minced
  • 3 tbsp (45 mL) diced red onion
  • 3 tbsp (45 mL) finely chopped cilantro, divided
  • 1 jalapeño pepper, seeded and diced
  • 2 tbsp (30 mL) toasted pumpkin seeds
  • 1 bag (300 mL) artisanal tortilla chips


  1. Preheat oven to 375˚F (190˚C). In large bowl, toss together squash, 2 tbsp (30mL) oil, 1 1/4 tsp (6 mL) curry powder, cumin and coriander, half of the salt and pepper, ginger and cayenne. Arrange in single layer on parchment paper-lined baking sheet; bake for about 30 minutes or until golden brown and tender. Let cool completely.
  2. In food processor, combine squash, lime juice, 2 tbsp (30 mL) oil, 2 tbsp (30 mL) water, honey, garlic and remaining salt and pepper until smooth. Fold in red onion, 2 tbsp (30 mL) cilantro, and jalapeño.
  3. Scrape into serving bowl. Sprinkle with pumpkin seeds, and remaining cilantro and curry powder. Drizzle with remaining oil. Serve with tortilla chips.


  • For a creamier texture, fold in a few tablespoons of yogurt or sour cream.
  • Alternatively, serve with grilled naan bread or pita bread.
  • Substitute almonds or pine nuts for pumpkin seeds if desired.

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