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Curried Kabocha Chile Dip

Curried Kabocha Chile Dip

Curried Kabocha Chile Dip is easy, flavorful, super nutritious, and good on pita, crackers or just as a side

Curried Kabocha Chile Dip is a very easy and flavorful way to take advantage of the wonderful kabocha harvest right now. Kabochas are one of my absolute favorite squashes. There are very sweet and full of flavor. It is also called a Japanese squash. They basically look like dark green pumpkins. A friend just gave me 2 of them that were the last ones from his garden. If I’d planned ahead, I would have hit him up about a month ago and tried to clean out his kabocha supply.

I love roasted kabochas just peeled and cut up, coated with a bit of olive oil and seasoned with salt and pepper. Here I take it a bit further and puree it with curry, green chiles, and lime juice. Adds a nice spiciness. Don’t overdo it, though. The first time I made it I used double the chiles and the heat of the chiles overpowered the nutty kabocha flavor a bit.

Here I’m publishing this as a dip served with crackers … but I was eating much of this straight out of the bowl. It’s good either way. It’s also really nutritious – a great source of fiber and vitamin A. Usually Natural Grocers and Sprouts are great places to get kabochas – I’ll be getting some more this week and making some soups and casseroles.

Hope you enjoy this one!

Curried Kabocha Chile Dip
 
Prep time
Cook time
Total time
 
Easy, slightly spicy squash dip - very flavorful and nutritious
Author:
Recipe type: vegetable dip
Cuisine: Indian
Serves: 3 cups
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

 

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