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 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|
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.)
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