Thursday, October 9, 2014
This squash dip is a perfect idea for all kind of fall parties. It can be made either from squash, which will be slightly sweeter and more intensive in color, or from a Halloween pumpkin.
The recipe is very simple but very healthy and the really worth sharing. First, the squash is baked then puréed in a food processor with all the additional ingredients. This particular one is made from butternut squash. I made it on the spicy side, by adding red chili pepper. I finished it with nigella (black onion) seeds that add an extra taste, which contrasts nicely with the orange squash.
The dip can be served just with pita bread but it tastes even better with sea salt or whole wheat crunchy pita bread chips.
Butternut Squash Dip
2 lb butternut squash, peeled, seeds removed and cut into cubes,
4 tbsp Greek yogurt,
1 tbsp lemon juice,
1 tsp paprika,
1 garlic clove.
1 tsp red chili pepper,
2 tbsp olive oil,
1 tbsp nigella seeds,
sea salt and pepper to taste.
1. Preheat oven to 375 F.
2. Place squash cubes on a cookie sheet, sprinkle with salt and rub with olive oil. Bake for 20–30 minutes until soft. Cool.
3.Place the squash in a food processor, add garlic, lemon juice, yogurt, and paprika, and pulse until all the ingredients are blended. Taste and season more if needed.
4. Transfer the dip into a medium bowl. Add chili pepper, mix, and smooth the top.
5. Sprinkle with nigella seeds or extra chili flakes and serve.