Acorn Squash Dip

Yesterday was our pumpkin carving day. A big thanks goes out to our neighbors Andy, Patricia and Matthew with their carving assistance. Kitty was also helpful in setting up the refreshments inside as well as loaning us here Mr. Coffee to offset the cool temps outside.

A repeated request yesterday was on my recipe for Acorn Squash Dip. I found this simple delicious recipe on the CDKitchen website while researching Halloween this week. We enjoyed it at our gathering and I hope you will at yours too.

Acorn Squash Dip

Ingredients:
1 large acorn squash, halved and seeded

3 tablespoons plain nonfat yogurt

3 tablespoons sweet onions, diced

3 teaspoons honey

3 teaspoons balsamic vinegar

2 teaspoons lemon juice

1/2 teaspoon ground cumin seed

1/4 teaspoon ground paprika

1 teaspoon garlic powder

1 dash hot red pepper sauce

Directions:

Bake squash, covered, in a conventional oven at 350F for 45 minutes, or in a microwave for 15 minutes at high power, until fork tender. Allow to cool enough to handle. Scoop out flesh and discard the skin. Mash all ingredients together. Serve dip warm or at room temperature with crusty bread and vegetables.