Yield: 4 servings
1 lb., 5 oz. butternut squash or pumpkin, seeded, peeled and cut into chunks
2 Tbsp olive oil
Salt and ground pepper
1 garlic clove, peeled and minced
1 tsp grated fresh ginger root (you can find it in the produce section)
1 pasilla chile, seeded and finely chopped (fresh or dried)
The juice of ½ lime
Preheat the oven to 400° F. Put the squash or pumpkin in a baking dish, drizzle with 1 Tbsp of oil, and season with salt and pepper. Roast for about 20 minutes, tossing once or twice during cooking until tender.
Transfer the squash or pumpkin to a food processor and add the garlic, ginger, chile and remaining oil. Process until smooth, then briefly pulse with the lime juice and check adjust the seasoning to taste.
Scrape the dip into a bowl and serve hot, warm or cold. It will thicken upon cooling, so give it a good stir before serving.
The Ultimate Insanely Superhot Chili Pepper Cookbook, Michael Harwood (Chartwell Books, 2009)