Acorn Squash Dip
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Serves/Makes: 6
Ready in: 30-60 minutes
- 1 large acorn squash
- 3 tablespoons plain nonfat yogurt
- 3 tablespoons minced sweet onions
- 3 teaspoons honey
- 3 teaspoons balsamic vinegar
- 2 teaspoons lemon juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1 dash hot sauce
Preheat the oven to 350 degrees F. Cut the acorn squash in half and scoop out and discard the seeds. Place the squash cut-side down in a baking dish. Add a 1/4-inch of water to the baking dish, cover it with foil, and place in the oven for 45 minutes. Alternately, you can cover it with plastic wrap and microwave for 15 minutes on HIGH power. Cook until fork tender. Let the squash cool enough to handle. When the squash has cooled enough to handle it, scoop out the flesh and place in a bowl. Discard the skin. Add the yogurt, diced onion, honey, vinegar, lemon juice, cumin, paprika, garlic powder, and hot sauce. Mash the mixture together until smooth and the ingredients are incorporated. Serve the dip warm or at room temperature with bread or vegetable dippers.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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