Ingredients
Units
Scale
- 3 cups cubed butternut squash
- 1 cup diced onion
- 5 whole garlic cloves, peeled
- 1 tablespoon olive oil
- Salt and pepper
- 8 ounce block cream cheese, softened
- 1/4 cup light coconut milk
- 1 1/2 tablespoons sambal oelek (Thai red chile paste)
- 1 teaspoon fish sauce
- 2 teaspoons sesame oil
- 1/4 cup fresh cilantro
- Garnishes:
- 1 scallion, sliced
- Chopped peanuts
- Chips for serving
- Cilantro for garnishing
Instructions
- Preheat the oven to 400°F. Spread the squash, onion, and garlic cloves out in an even layer onto a baking sheet. Drizzle with olive oil and toss to coat the veggies. Sprinkle with salt and pepper.
- Roast in the oven for 30-35 minutes, tossing occasionally, until the veggies are caramelized and the squash is very tender. Broil for a few minutes to make sure they are caramelized.
- Allow to cool slightly and then transfer everything to a food processor.
- To the food processor, add in the cream cheese, coconut milk, sambal oelek, fish sauce, and sesame oil. Pulse to combine the ingredients. Add a little salt and pepper and then run the machine until everything is super smooth and creamy. Taste for seasonings.
- Garnish with scallions, cilantro and peanuts. Serve with your favorite chips or veggies for dipping.
Notes
- If you're skittish when it comes to cutting up a butternut squash, you have the option to buy the squash already peeled and cubed. I can usually find these in bags at my local Trader Joe's market.
- If you don't like it too spicy, simply use less of the sambal oelek, or eliminate it completely.
- There are many options to serve with this tasty dip: Naan bread, tortilla chips, crackers, pita bread, carrots and celery slices, cucumbers, you name it!
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Appetizer
- Method: Oven
- Cuisine: Asian Fusion
Nutrition
- Serving Size:
- Calories: 174
- Sugar: 3.7 g
- Sodium: 250.6 mg
- Fat: 14.5 g
- Carbohydrates: 10.2 g
- Protein: 2.8 g
- Cholesterol: 28.7 mg
