Roasted Acorn Squash Dip | Recipe

Acorn squash is one of our favorite types of winter squash. There is so much you can do with it! Our dietitian shares her recipe for making a delicious dip, perfect for holiday entertaining. Not only is it delicious (and healthy!) but you can use the shell for a decorative serving dish!



  • 2 medium acorn squash
  • 1 large onion, chopped
  • 4 cloves of garlic, chopped
  • ¼ cup dry white wine (optional)
  • 8 oz. grated parmesan cheese
  • 2 tablespoons fresh chopped sage
  • 1 teaspoon of cayenne pepper
  • Salt & pepper to taste
  • 1 tablespoon of coconut oil


  1. Wash acorn squash and cut in half. Scoop out the seeds.
  2. Place on baking sheet and bake at 400 F for 45 minutes or till squash is tender.
  3. Meanwhile heat coconut oil in a sauté pan and add onions. Cook onions until soft.
  4. Add sage, cayenne and garlic; heat until fragrant.
  5. Deglaze with white wine and reduce wine until almost evaporated. Season with salt and pepper.
  6. Place onion mix in food processor. When squash is ready, remove from oven and let cool before handling. Scoop out flesh and add to food processor.
  7. Reserve acorn skins. Add grated parmesan cheese and blend until smooth. Taste and adjust seasoning.
  8. Fill acorn skins with mix and top with toasted pumpkin seeds or chopped pecans. Serve with whole grain bread sticks or grissini



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