Fiery pumpkin dip

An option for those who like their flavours big and bold.

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
  

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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.)