This is latest recipe to come out of my kitchen. I’ve been making it a lot lately because I’ve gleaned way too much winter squash from work and corn chips have been on sale down at the co-op. A few of my coworkers asked to try some of my dip when I brought it to have for lunch last week. They gave me the thumbs up, so I decided to make the recipe my next post.
- Sweet winter Squash (butternut, pumpkin, or acorn)
- Red curry paste
- Dried hot pepper
- Peanut or Almond butter
- Sea Salt
- Blue Corn chips (because they look pretty with the squash)
Cook squash in the oven or steam it on the stove top. Place cooked squash in a pot and blend it with a hand blender until the texture is smooth. If the squash seems like it is on the wet side, add heat to help evaporate some of the water out. Add in garlic, dried pepper, and red curry paste (in ratios suited to your own personal preference) to squash and blend. Remove pot from heat and stir in sea salt and a few scoops of peanut or almond butter. You can serve dip either hot or cold.