PERTH PEPPER AND PESTLE
Bombay Cranberry Squash Dip
...this recipe can be served as a dip for an Hors D'oeuvre or as a side dish with your main entrée!!
You will need:
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- 1 BUTTERCUP squash 6-8" in diameter (NOT Acorn or Pepper) |
- salt to taste |
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- 1/2 jar Spicy Bombay Red Pepper Jelly |
- 1/2 to 3/4 cup cilantro (optional) |
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- 1/2 cup butter, cut into pieces |
- 1/2 to 1 cup frozen cranberries, thawed and halved |
Wash squash and remove seeds. Bake at 350ºF or microwave til tender but not overcooked!!! Remove from oven and allow it to completely cool (perhaps even the next morning)!! Remove the edible squash and place into a glass bowl. DO NOT MIX OR MASH til after it has been reheated, it will become too mushy. Add other ingredients, except the cilantro, to the bowl. DO NOT MIX. Just before serving, the mixture can be microwaved til heated through. Add the cilantro and then gently mix. Be sure not to overmix...that the butter / jelly is still oozy is good!! Chunky is also good!
To Serve: Serve as a vegetable side dish or as a dip with tortilla chips, bagel chips, or baguette.
To Decorate: ...perhaps use another hollowed out squash as a serving dish, and fasten whole cranberries around the stem. Turban squash would look absolutely stunning!! ...it is s-o-o-o-o orange and bright!!
Variations: For those who would like a rather adventurous version, try Smokey El Paso Red Pepper Jelly and replace the cranberries with 1 cup of fine chopped red onion! It is just fabulous!!!!
