Chile, ginger, and roasted pumpkin dip

ServeS 8

Ingredients:

2¼lb (1kg) kabocha squash (Japanese pumpkin), peeled and cut into chunks

¼ cup olive oil

4 garlic cloves

1 tbsp grated or chopped fresh ginger

1 fresh red jalapeño chile pepper, seeded and thinly sliced

4 sprigs of flat-leaf parsley, leaves only, plus extra for garnish

grated zest and juice of 1 lemon

2/3 cup Greek-style plain yogurt

drizzle of extra virgin olive oil (optional)

pinch of paprika

sea salt and freshly ground black pepper

For serving:

slices of toasted sourdough bread

cooked pancetta or prosciutto, crumbled

Method:

1 Preheat the oven to 400°F (200°C). Place the squash on a baking sheet, and toss with the olive oil, garlic, and ginger. Season with salt and pepper. Roast for about 30 minutes until tender and golden. Set aside to cool.

2 Transfer the cooled squash to a blender or food processor, and add the chile, parsley, and lemon zest and juice. Pulse the machine on and off until a chunky purée is formed. Season with salt and pepper.

3 Scrape the purée into a mixing bowl and stir in the yogurt to blend. Season with salt and pepper, then spoon into a serving bowl. Top with a drizzle of extra virgin olive oil. Garnish with the reserved parsley and a sprinkle of paprika, and serve on grilled sourdough bread, with browned bits of pancetta or prosciutto scattered over the top.

Cook’s Notes:

This dip is good with grilled or roasted meat. To make it extra hot, simply add another chile pepper.

Chile, ginger, and roasted pumpkin dip