Curried Roasted Butternut Squash Dip

  • 2 lb butternut squash
  • 1 small yellow onion
  • 2 large garlic cloves, unpeeled
  • 2 Tbsp olive oil
  • 2 Tbsp coconut milk
  • 1 tsp kosher salt
  • 1 tsp curry powder
  • Freshly ground black pepper

Preheat oven to 350°F.  Cut squash in half lengthwise and remove seeds.  Peel and cut onion in half crosswise.  Brush cut sides of vegetables with olive oil.  Brush unpeeled garlic with olive oil.  Place squash and onions cut side down on an oiled baking sheet.  Tuck a garlic clove under each squash half.  Roast for about 45 minutes, until squash is easily pierced with a knife.  Set aside to cool.  When cool enough to handle, scoop flesh of squash into the bowl of a food processor, discarding skin.  Squeeze garlic pulp into bowl, add the onion.  Purée until smooth.  Add coconut milk, salt, curry powder and black pepper.  Process briefly to combine, adding more coconut milk if dip is too thick.  Check seasonings.  Serve warm with pita chips or bread sticks.

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