Curried Kabocha Squash Dip

By Bounty & Soul | July 30, 2024

Curried Kabocha Squash Dip

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Ingredients

  • 1 kabocha squash halved, seeded, peeled and cut into 1-inch pieces (6 cups)
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons hot curry powder
  • Kosher salt Pepper 1 jalapeño minced
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons fresh lime juice
  • ⅓ cup cilantro

Instructions

  • Preheat the oven to 450°.
  • On a large baking sheet, toss the squash with 2 tablespoons of the olive oil and the curry powder and season with salt and pepper.
  • Roast for about 20 minutes, stirring occasionally, until the squash is lightly golden and tender.
  • Let cool to room temperature.
  • Scrape the squash into a medium bowl.
  • Fold in the jalapeño, onion, lime juice, cilantro and the remaining 2 tablespoons of olive oil and season with salt and pepper.