Butternut Squash & Red Lentil Dip
This savory Butternut Squash and Red Lentil Dip is a fantastic make-ahead appetizer for autumn parties. Made with sweet butternut squash, caramelized onions, red lentils, curry, and smoked paprika, it’s rich, flavorful, and slightly smoky–the perfect dip for veggies, crackers, and bread.
The dip can be made in advance and can be served cold or at room temperature–whichever you prefer! For an adorable presentation, you can serve this dip in a bowl inside of a hollowed-out pumpkin. To do this, choose the bowl you’re going to serve it in first, and then find a pumpkin large enough for the bowl to fit inside. Cut a circle that’s roughly the size of the bowl in the top of the pumpkin and scoop out the seeds as if you’re making a jack-o-lantern. Continue shaving down the sides of the hole until the bowl fits inside. Place the bowl inside the pumpkin before filling with dip.
Butternut squash & red lentil dip
Makes about 2 cups
Ingredients:
For the onion and butternut mixture:
1 medium yellow onion, thinly sliced
1 cup butternut or honeynut squash, cubed into 1/2 inch pieces
2 tbsp Olive Oil
2 tbsp water
1 tsp salt
For the dip:
1 cup dried split red lentils, rinsed
2 tbsp extra virgin olive oil
Juice from 2 lemons
1 1/2 tsp kosher salt
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp curry powder
¼ tsp cayenne powder
Pumpkin seeds for garnish (optional)
Veggies, crackers, or bread for serving
To make:
To a pan over medium heat, add the olive oil, onion, squash, and salt. Saute for about 5 minutes, stirring frequently. When the onions begin to brown, add the water and scrape the onion and squash off the pan to prevent any burning. Saute 5-7 additional minutes, stirring frequently, until the squash is soft and the onions are a deep golden brown. Let cool.
While the squash and onions are cooking, make the lentils. Add the lentils to a medium saucepan and cover with 3 cups of water. Bring to a boil and reduce the heat to low. Cook for about 8 minutes until the lentils are soft, then drain in a mesh sieve. Set aside and let cool.
To a food processor, add the cooked squash, onions, and lentils and blend. Add the olive oil, lemon juice, salt, garlic powder, paprika, curry powder, and cayenne. Blend again until completely smooth. Season to taste, adding more lemon juice or salt if needed until the flavors are balanced.
Refrigerate the dip until ready to serve with veggies, crackers, or bread of your choice. You can serve the dip cold or at room temperature–whichever you prefer! The dip will keep in the fridge for 3 days.