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​Food, Food, Food

Fiery pumpkin dip

An option for those who like their flavours big and bold.
Picture
Ingredients
  • 600 g butternut squash or pumpkin, seeded, peeled and cut into chunks
  • 2 tbsp olive oil
  • Salt and ground black pepper
  • 1 garlic clove, crushed
  • 1 tsp grated fresh root ginger
  • 1 red chilli, seeded and finely chopped
  • Juice of 1/2 lime
​
  1. Preheat the oven to 200°C. Put the squash or pumpkin in a baking dish, drizzle over 1 tbsp of the oil and season with salt and pepper. Roast for about 20 minutes, tossing once or twice during cooking, until tender.
  2. Tip the squash into a food processor and add the garlic, ginger, chilli and remaining oil. Process until smooth, then briefly pulse in the lime juice and check the seasoning.
  3. Scrape the dip into a bowl and serve hot, warm or cold with crackers or pita toasts. (It will thicken on cooling, so give it a good stir before serving.) 
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© COPYRIGHT 2017.
ALL RIGHTS RESERVED.
Photo used under Creative Commons from Guilherme Sanchez
  • IN THIS ISSUE
    • Fascinating Korea
    • Korean History
    • K-pop
    • Korean Mythology
    • Korean Folklore
    • Fairytales and Folk Tales
    • Street Food
    • In your corner
    • 4 Ways to Yummy
    • There will always be spring
  • FOOD Jan
  • LIFESTYLE
    • GARDENING >
      • Korean Gardens
      • Korean National Flower
      • Apartment gardening
    • TRAVEL Korea
    • Reader contributions
    • Indoor Fun Jan
    • BOOKENDS Jan
  • CONTACT US
    • SUPPORT SERVICES