This healthy squash dip recipe, spiced with curry and made creamy with the addition of coconut milk, is a delicious alternative to hummus. You can also use other types of winter squash, pumpkin or sweet potatoes in place of the butternut squash in this dip. Serve with crisp raw vegetables or toasted pitas for dipping.

Mary Cleaver
Source: EatingWell Magazine, November/December 2014


Read the full recipe after the video.

Recipe Summary

4 hrs


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F.

  • Cut squash in half and remove seeds. Brush with oil and place cut-side down in a baking pan. Roast until tender, about 45 minutes. Let stand until cool enough to handle, then scoop the squash out of the skin.

  • Meanwhile, place curry powder and cumin in a small saucepan over medium-low heat; stir until fragrant, 2 to 4 minutes. Add coconut milk and ginger; bring to a boil over high heat. Adjust heat to maintain a simmer and simmer, stirring frequently, until reduced to about 3/4 cup, 13 to 15 minutes.

  • Process pepitas in a food processor until finely ground. Add the squash, the coconut milk mixture, lime zest, lime juice and salt; process, scraping down the sides once or twice, until smooth. Refrigerate until cold, about 2 hours. Serve sprinkled with cilantro and pepitas, if desired.


Make Ahead Tip: Cover and refrigerate for up to 3 days; thin with coconut milk or water as needed.

Nutrition Facts

58 calories; protein 1.6g; carbohydrates 7.7g; dietary fiber 2.2g; sugars 0.8g; fat 2.7g; saturated fat 1.3g; vitamin a iu 4103.7IU; vitamin c 7.5mg; folate 8.1mcg; calcium 20.8mg; iron 0.4mg; magnesium 23.6mg; potassium 156.3mg; sodium 257.4mg.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This is outstanding! The only change I made was to use full fat coconut milk rather than light. Not only is this a great dip it would be delicious on toast and as a spread for sandwiches. Read More
Rating: 4 stars
Addictive I made a batch of this and substituted the pepitas for almonds since I had them available. It made enough for 2 smaller potlucks and it was very tasty. Rave reviews. Bringing it to a Thanksgiving potluck this week. Pros: Easy to make crowd pleaser Read More