This glorious orange dip offers a rich combination of sweet and spicy, fiery and sour flavors. Be warned, once you start dipping, it is hard to stop.
Recipe courtesy of 500 Appetizers by Susannah Blake; photography by Ian Garlick
| 1 1/2 cups butternut squash or pumpkin, seeded peeled and cut into chunks | 1 garlic clove, crushed | |
| 2 teaspoons olive oil | 1 teaspoon grated fresh ginger | |
| Salt and ground black pepper | 1 red chili, seeded and finely chopped |
Preheat oven to 400 degrees F
Put the squash or pumpkin in a baking dish, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for about 20 minutes, tossing once or twice during cooking, until tender.
Transfer the squash or pumpkin into a food processor and add the garlic, ginger, chili, and remaining oil. Process until smooth, then briefly pulse in the lime juice and check the seasoning.
Scrape the dip into a bowl and serve hot, warm or cold. (It will thicken on cooling so give it a good stir before serving.)