I know, I know, I posted a squash related dip just last week. But it is cucurbit season and pumpkin and squash lend themselves really well to dips. Also, this one worked particularly well so I wanted to share.
As usual, I microwaved the squash whole which makes it easier to cut, peel and remove the skin but you could cut it and roast it in the oven if you preferred. You could even make this dip for the holidays using canned pumpkin.
3 cups cooked pumpkin or squash
4-5 poblano peppers
1/2 lb bacon or pancetta
Juice from 1 lime
Salt
Turn your broiler on to high and roast the poblano peppers until they are blackened and charred on both sides. Turn off the broiler and leave the poblanos in the oven to finish cooking with the residual heat until they come to room temperature. Remove them from the oven, peel off the charred skin, cut them in half to remove seeds and dice the remaining flesh.
Cook your bacon or pancetta until very crispy in a skillet over medium heat. Remove to a paper towel lined dish. As soon as the bacon is cool crumble the strips into irregular pieces, as close to the size of the poblano dice as possible.
Mix the poblano peppers and the crumbled bacon with the pumpkin. Stir in the lime juice. Salt to taste.
Serve with tortilla chips on the side.
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