Curried Butternut Squash Dip
Ingredients
- 1 2-pound butternut squash
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1 ¼ cups “lite” coconut milk
- 1 tablespoon finely chopped fresh ginger
- 1 cup pepitas, toasted, plus more for garnish
- Zest of 1 lime
- ¼ cup lime juice
- 1 ½ teaspoons salt
- 3 tablespoons chopped fresh cilantro
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