If you are looking for a festive and healthy appetizer for this Thanksgiving season, look no further than this recipe for Miso Kabocha Squash dip. Kabocha squash is incredibly nutritious and has a wonderful creamy texture which is perfect for this dip. Serve this dip with crackers or vegetables and you will have a great recipe that will please everyone this Thanksgiving!
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
- 4 cups kabocha squash, diced
- 1 cup water (for steaming)
- 2 tablespoons miso paste
- ½ cup water
- 2 tablespoons maple syrup
- 3 tablespoons lemon juice
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 3 tablespoons pumpkin seeds, toasted
- 1 tablespoon black sesame seeds, toasted
Steam the kabocha squash with the water for 20 minutes, or until tender. Set aside and let it cool slightly before blending.
Add the kabocha squash to a blender along with the rest of the ingredients. Pulse the blender to get the squash chopped up and then hold down the power until a nice smooth puree forms. Scrape down the blender as necessary. Depending on the moisture of the squash, you may need to add additional water to the dip.
Once it is smooth, transfer to a serving dish and garnish with toasted pumpkin seeds and black sesame seeds. Serve with crackers and enjoy!