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
- Wash acorn squash and cut in half. Scoop out the seeds.
- Place on baking sheet and bake at 400 F for 45 minutes or till squash is tender.
- Meanwhile heat coconut oil in a sauté pan and add onions. Cook onions until soft.
- Add sage, cayenne and garlic; heat until fragrant.
- Deglaze with white wine and reduce wine until almost evaporated. Season with salt and pepper.
- 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.
- Reserve acorn skins. Add grated parmesan cheese and blend until smooth. Taste and adjust seasoning.
- Fill acorn skins with mix and top with toasted pumpkin seeds or chopped pecans. Serve with whole grain bread sticks or grissini