Curried Butternut Squash Dip
Curried Butternut Squash Dip
Is this a delicious thick soup? A dip? A thick sauce? Whatever it is, this is my latest hit with all my clients. I served this dip at a party I recently catered, and everyone RAVED about it - even Emmy Rossum called me out of the kitchen to tell me how much she loved this dip! Curry powder adds that magical spice to the roasted butternut squash. Coconut milk adds that extra rich, creamy texture, while the date molasses complete this dip with a touch of tart sweetness.
When you are choosing the coconut milk, try to use the creamy, thick top. You don’t want the dip to be watery! I encourage you to use coconut cans sold at the Asian market for this particular dip because it tends to be thicker than a general America brand. Put a dollop of this dip on your grain bowl or serve it with crackers and you will fall in love
Total Time: 30 minutes
Makes: 6 servings
INGREDIENTS:
1 whole butternut squash, cubed and peeled
3 tsp curry powder
2 garlic cloves
½ coconut milk
2 tsp date molasses
1 lime, zested and juiced
Pomegranate seeds and pumpkin seeds for garnish
INSTRUCTIONS:
Preheat the oven to 400F.
Toss cut-up butternut squash with 2 tsp of curry powder and a drizzle of EVOO and salt. Roast them in the oven for 18-20 minutes.
Once the butternut squash is roasted, transfer them to a food processor. Add the remaining curry powder, garlic, coconut milk, date molasses, and lime into a food processor. For coconut milk, use only the creamy, thick part when you open the can. Pulse it until everything gets combined.
Adjust the consistency by adding coconut milk. Season with salt to taste.