Spiced pumpkin dip with crudites

Spiced pumpkin dip with crudites

Raw vegetables with a smooth, creamy squash dip make a great starter, canapé or mezze dish

Difficulty and servings

Easy

MAKES one pot of dip

Preparation and cooking times

Total time

Ready in 1 hr

Method

  1. Cook butternut squash for 45 minutes at 200C/fan 180C/gas 6 until tender, or buy ready-roasted. Scrape the flesh into a bowl and whizz in a processor with mascarpone, hot or sweet chilli sauce then season well. Spoon into a bowl, sprinkle with chopped chives. Serve with radishes, carrot sticks and lengths of fennel and celery for dipping.

Recipe from olive magazine, January 2012.

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Latest comments and suggestions

  • 08 January 2012

    LRademaker rated and commented on this recipe

    4 stars

    Nice and extremely easy. Used sour cream instead of mascarpone. Added a couple of garlic cloves that i roasted with the pumpkin.

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Difficulty and servings

Easy

MAKES one pot of dip

Preparation and cooking times

Total time

Ready in 1 hr

Ingredients

  • 1.0kg butternut squash , halved and seeded
  • 1.0 tbsp mascarpone
  • 2.0 tbsp hot or sweet chilli sauce
  • chopped chives , for sprinkling
  • radishes, carrot sticks, fennel and celery , for dipping
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