Fiery Pumpkin Dip

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

Fiery Pumpkin Dip

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    1 1/2 cups butternut squash or pumpkin, seeded peeled and cut into chunks 1 teaspoon grated fresh ginger
    2 teaspoons olive oil 1 red chili, seeded and finely chopped
    Salt and ground black pepper Juice from 1/2 a lime
    1 garlic clove, crushed


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    • 1

      Preheat oven to 400 degrees F

    • 2

      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.

    • 3

      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.

    • 4

      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.)

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