Chile, Ginger, and Roasted Pumpkin Dip
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
- slices of toasted sourdough bread
- cooked pancetta or prosciutto, crumbled
- 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.
- 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.
- 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 The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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