Curried Butternut Squash Dip

I got a book called Skinny Dips for Christmas, and I'm hoping to try one new dip each week in January.  This week I ostensibly tried a recipe called Butternut Squash Bharit, but since I didn't follow the recipe, I'll share with you what I did make.

Afternoon tends to be a tough time for healthy eating.  We're usually in a rush, and I struggle to find something for myself that follows my eating principles.  (I don't want to call them rules, because they aren't rules.  Guides, maybe?)  They are (in order):

1.  As little processed food as possible
2.  More fruits and vegetables
3.  More whole grains
4.  Kick in a little extra protein whenever you can

This dip fits in nicely.  I hope you enjoy it, too!  This doesn't make very much dip, so I may double the recipe next time I make it.



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Curried Butternut Squash Dip

INGREDIENTS:

- 1 12 oz bag butternut squash (thanks, Trader Joe's)
- 1 T. olive oil
- 1 T. unsalted butter
- 1 T. curry powder
- 1/2 jalapeño chile
- 3/4 c plain yogurt
- 1 t sea salt


METHOD:

First, toss the butternut squash pieces with the olive oil and roast in a 400 degree oven for about 20-25 minutes, until it is tender.  Let it sit until it is cool enough to handle.

Cut the jalapeño chile in half and remove the seeds.  Heat a small skilled and cook the jalapeño pepper for a few minutes, until some black spots appear on the skin.  with 1 T. of butter.  Add 1 T. of curry powder and cook for about a minute.  Turn off the heat and let it cool for a few minutes.

Put the butternut squash and the jalapeño and the butter curry mixture into the food processor and blend.  Add salt and yogurt, and blend some more.  If you like it spicier, you can certainly use the whole chile.




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