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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 from Guilherme Sanchez
  • IN THIS ISSUE
    • Abbreviations
    • X marks the spot
    • Alphabet questions
    • The finger alphabet
    • The printed word
    • Dyslexia
    • In your corner
    • Sequoyah
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • CRAFT CORNER
    • GARDENING
    • BOOKENDS
  • SUPPORT SERVICES
  • CONTACT US