Chunky Curried Kabocha Squash Dip

• 1 kabocha squash (2 1/2 pounds), halved, seeded, peeled and cut into 1-inch pieces (6 cups)
• 1/4 cup extra-virgin olive oil
• 2 teaspoons hot curry powder
• Kosher salt
• Pepper
• 1 jalapeno, minced
• 2 tablespoons finely chopped red onion
• 2 tablespoons fresh lime juice
• 1/3 cup chopped cilantro

1. Preheat the oven to 450.
2. On a large baking sheet, toss the squash with 2 tablespoons of the olive oil and the curry powder and season with salt and pepper.
3. Roast for about 20 minutes, stirring occasionally, until the squash is lightly golden and tender.
4. Let cool to room temperature.
5. Scrape the squash into a medium bowl.
6. Fold in the jalapeno, onion, lime juice, cilantro and the remaining 2 tablespoons of olive oil and season with salt and pepper.

kabocha squash, extravirgin olive oil, curry, kosher salt, pepper, red onion, lime juice, cilantro

Taken from www.foodandwine.com/recipes/chunky-curried-kabocha-squash-dip (may not work)