Roasted Pumpkin Dip
Savory roasted pumpkin dip packs tons of flavor. Make it from scratch in thirty minutes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 servings
- 1 lb pie pumpkin or butternut squash flesh only, peeled, seeds removed
- 1 onion small
- 1 jalapeno pepper
- 2 cloves garlic
- 1 tbsp olive oil
- 1/2 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp smoked paprika
- 1 1/2 tbsp tomato paste
- 1/4 cup pumpkin ale (sub with brown or amber ale, red IPA or chicken broth for non-alcoholic)
Heat the oven on to 450 F.
Place the pumpkin (or butternut squash), jalapeno, peeled and quartered onion and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle brown sugar over the pumpkin.
Roast for 15-20 minutes or until the pumpkin is soft when pierced with a fork and nicely caramelized. CHECK on the garlic cloves after 15 min if they are really small and remove them from the oven earlier to prevent them from burning.
Let roasted ingredients cool off a bit and squeeze out the garlic from its peel. Remove the top from the jalapeno and deseed it using a small spoon.
In a food processor combine the roasted ingredients with the salt, pepper, smoked paprika, tomato paste and pumpkin ale (or substitute) and pulse until blended to your desired consistency.
Taste to check if seasonings need to be adjusted and serve.
If you use a liquid other than pumpkin ale consider adding 1/2 tsp or a bit more of pumpkin spice to compensate for the loss of flavor normally contributed by the pumpkin ale. If you'd like it extra spicy, do not clean out all of the seeds from the jalapeno. If you feel like the dip lacks in acidity feel free to add balsamic vinegar - start with 1 tsp and go from there. Store refrigerated and in an air tight container. It should save well for up to five days. Approximate yield is 2 cups.
Calories: 91kcal | Protein: 1.8g | Fat: 3.8g | Saturated Fat: 0.6g | Sodium: 50mg | Potassium: 503mg | Fiber: 1.6g | Sugar: 4.3g | Calcium: 30mg | Iron: 1.4mg