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Chile, Ginger, and Roasted Pumpkin Dip

Categories: Entertaining, Low-fat, Party Snacks, Spicy, Vegetarian
Type: Appetizers and Snacks

Add a little spice to this pumpkin dip by adding chile and ginger to the mix.

Prep Time: 20M

Cooking Time: 45M

Serves: Serves 8


  • 21/4lb (1kg) kabocha squash (Japanese pumpkin), peeled and cut into chunks
  • 1/4 cup olive oil
  • 4 garlic cloves
  • 1 tbsp grated or chopped fresh ginger
  • 1 fresh red jalapeño chile pepper, seeded and thinly sliced
  • 4 sprigs of flat-leaf parsley, leaves only, plus extra for garnish
  • grated zest and juice of 1 lemon
  • 2/3 cup Greek-style plain yogurt
  • drizzle of extra virgin olive oil (optional)
  • pinch of paprika
  • sea salt and freshly ground black pepper

For serving

  • slices of toasted sourdough bread
  • cooked pancetta or prosciutto, crumbled
Chile, Ginger, and Roasted Pumpkin Dip photo

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  1. Preheat the oven to 400°F (200°C). Place the squash on a baking sheet, and toss with the olive oil, garlic, and ginger. Season with salt and pepper. Roast for about 30 minutes until tender and golden. Set aside to cool.
  2. Transfer the cooled squash to a blender or food processor, and add the chile, parsley, and lemon zest and juice. Pulse the machine on and off until a chunky purée is formed. Season with salt and pepper.
  3. Scrape the purée into a mixing bowl and stir in the yogurt to blend. Season with salt and pepper, then spoon into a serving bowl. Top with a drizzle of extra virgin olive oil. Garnish with the reserved parsley and a sprinkle of paprika, and serve on grilled sourdough bread, with browned bits of pancetta or prosciutto scattered over the top.
  • This dip is good with grilled or roasted meat. To make it extra hot, simply add another chile pepper.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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