Pumpkin Dip

Makes 4 servings


1 lb., 5 oz. butternut squash or pumpkin,
    seeded, peeled and cut into chunks
2 Tbsp olive oil
Salt and ground pepper
1 garlic clove, peeled and minced

1 tsp grated fresh ginger root
    (you can find it in the produce section)
1 pasilla chile, seeded and finely   chopped (fresh or dried)
The juice of ½ lime


Preheat oven to 400°F. Put the squash or pumpkin in a baking dish, drizzle with 1 Tbsp of 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 to a food processor and add the garlic, ginger, chile and remaining oil. Process until smooth, then briefly pulse with the lime juice. Adjust the seasoning to taste.

Scrape the dip into a bowl and serve hot, warm or cold. It will thicken upon cooling, so give it a good stir before serving.

The Ultimate Insanely Superhot Chili Pepper Cookbook, Michael Harwood (Chartwell Books, 2009)

Download a printable recipe card

Published August 2011

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