Spicy Butternut Squash Dip with Dukkah

By • December 30, 2015 1 Comments

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Author Notes: A few things I can guarantee about my fridge: there's always yogurt, herbs, and chile paste. I put together this spicy butternut squash dip in an effort to use up leftover roasted butternut squash and, if I'm being honest, as a conduit for a fresh batch of homemade dukkah (second recipe and a great way to clean out the pantry). The recipe instructions include roasting the squash; omit that if you're using leftovers. Dukkah is that delicious Egyptian spice blend of toasted nuts and seeds. My favorite dukkah recipe uses a wide range of nuts and seeds, but use what you have on hand, or already made dukkah if you've got some in your pantry (lucky you!). Chase the Flavors


Makes about 4 cups

for the dip: 1 butternut squash or about 2 cups leftover roasted butternut squash, cilantro, salt, garlic, sambal oolek (or other spicy chile paste), honey, plain Greek yogurt

  • 1 butternut squash
  • 1 tablespoon olive oil
  • 1/4 cup loosely packed cilantro leaves
  • 1/4 teaspoon kosher salt
  • 1 clove garlic, peeled
  • 1 teaspoon honey
  • 1/2 cup plain Greek yogurt
  1. (Omit this first step if using leftover squash) Preheat oven to 400 degrees Fahrenheit. Stick the whole squash in the oven on a baking sheet for 15-20 minutes to soften it a bit in order to ease cutting (optional, but it does make a world of a difference). Carefully cut the squash in half lengthwise, then use a spatula to scoop out the seeds. Discard the seeds, brush the squash with olive oil and bake cut side up until tender and easily pierced through with a fork, about 45-60 minutes depending on the size of the squash. Remove from oven and let cool.
  2. Scoop out the cooked squash into a small bowl and discard the skin.
  3. In a food processor combine cilantro leaves, salt and garlic. Pulse until finely chopped. Add in cooked butternut squash, sambal oelek, honey and yogurt. Process until smooth. Return to a serving dish; serve immediately with your favorite crudités or refrigerate until ready to serve. Generously coat with dukkah when serving.

for the dukkah: almonds, pistachios, peanuts, cashews, sunflower seeds, pumpkin seeds, sesame seeds, coriander seeds, cumin seeds, fennel seeds, turmeric, sweet paprika, cinnamon, red pepper flakes, sea salt, ground black pepper

  • 1 cup almonds
  • 1/4 cup pistachios
  • 1/4 cup peanuts
  • 1/2 cup cashews
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sesame seeds
  • 1/4 cup coriander seeds
  • 1/4 cup cumin seeds
  • 2 tablespoons fennel seeds
  • 1 teaspoon turmeric
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons kosher salt
  • 1 /2 teaspoons ground black pepper
  1. Roast the nuts and seeds separately to ensure even browning. Combine just the nuts (almonds, pistachios, peanuts and cashews) in a large mixing bowl. Spread out on a large baking sheet and roast in the oven at 325 degrees Fahrenheit for 5-7 minutes, until fragrant and lightly browned. Immediately return them to the mixing bowl to cool. Alternatively, toast the nuts on the stovetop in a large skillet over medium heat for about 3-5 minutes, until lightly toasted and fragrant.
  2. Repeat this step with the seeds (sunflower, pumpkin, sesame, coriander, cumin and fennel).
  3. Combine the toasted nuts and seeds in a large mixing bowl with turmeric, sweet paprika, cinnamon, red pepper flakes, salt and pepper. Stir well. Working in two batches, pulse the dukkah in a food processor until coarsely ground.

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