Curried Kabocha Chile Dip
Cuisine: Indian
Author: Anita
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Easy, slightly spicy squash dip - very flavorful and nutritious
Ingredients
  • 1 kabocha squash (~2½ lbs,6 cups peeled, seeded cut into 1" pieces)
  • ¼ c olive oil
  • 2 tsp curry powder
  • salt
  • pepper
  • ¼ c. mild diced green chiles
  • 2 tbsp minced red onion
  • 2 tbsp fresh lime juice
  • cilantro for garnish
Instructions
  1. Preheat oven to 450°. Dump the squash into a plastic bag (I use the ones from the produce department) and pour the olive oil in. Sprinkle the curry powder, salt and pepper on. Hold the bag shut, shake, and massage the bag to fully coat the squash.
  2. Spread the squash evenly into a large (9"x13") baking dish or cookie sheet. Roast for 30 minutes or until tender and lightly browning.
  3. Put squash into food processor, add chiles, onion, and lime juice and pulse lightly. Season to taste with salt and pepper.
  4. Garnish with cilantro if desired & serve with crackers, tortilla chips, or pita chips
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/appetizers/cold-dips/curried-kabocha-chile-dip/