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Pumpkin Dip

October 11, 2010

Yesterday we had some spontaneous company over so my friend Pam and I decided to prepare some easy apps for us and our fellas to munch on.We started flipping through 500 Appetizers and found a simple but yummy looking recipe for pumpkin dip and I thought, how perfect for this lovely fall day! A few weekends ago I bought a few small colorful squash, called “Sweet Dumplings” to spruce up my kitchen table but I figured I may as well give them a go in this recipe instead of going to buy a pumpkin. The sweet dumplings, while kind of a bitch to peel and chop (made the man do it), were overall easier and less messy than a whole pumpkin, and the dip turned out delicious!

Sweet Dumpling Pumpkin Dip (modified from 500 Appetizers by Susannah Blake)

  • 3 Sweet Dumpling Squash, peeled and cut into 3 inch pieces (or 1.5 cups pumpkin, butternut squash etc)
  • 2 tbsp Olive Oil
  • 1 Garlic Clove
  • 1 tsp fresh grated Ginger
  • 1 red chili, seeded and finely chopped (I opted to use about 1 tsp of red chili powder)
  • Juice of 1/2 Lime
  • 1/2 – 1 tsp Cumin (my addition, add to taste)
  • Salt and Pepper to taste

Preheat oven to 400degrees. Put squash pieces on baking pan and drizzle with 1 tbsp olive oil, sprinkle with salt and pepper. Roast for about 20 minutes, until tender.

Transfer squash into a food processor and add the garlic, ginger, chili, cumin and remaining oil. Process until smooth. Add in lime juice and salt and pepper to taste. Pulse until blended.

Serve warm or cold. I served it with blue corn tortilla chips which was delicious and a perfect color combo!


One Comment leave one →
  1. crispybit permalink
    December 11, 2011 1:00 am

    Very interested to see how the cumin and ginger mesh together…Like a november hummus.

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