Acorn Squash & Caramelized Onion Dip (Edit recipe)

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This Acorn Squash & Caramelized Onion dip is the perfect dip to add to your Thanksgiving table or bring as an appetizer to your holiday party. The roasted Acorn Squash and caramelized onions imparts a slightly sweet flavor, the Greek yogurt topping makes the dip creamy, the roasted pepitas add a nice crunch and all the spices (Cumin, Paprika and Za'atar) make the dip flavorful. Use a crusty French bread to scoop this dip, your favorite chips, crackers or veggies. To make this dip Vegan & Whole30, simply skip the Greek yogurt topping or swap it with Vegan/ compatible yogurt.

15 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	126
Fat:	8 g
Carbohydrates:	14 g
Protein:	2 g
Cholesterol:	1 g
Sodium:	540 mg
Fiber:	2 g
Sugars:	4 g
Calculated per serving.

Serves: 4

Ingredients

1 whole Acorn Squash, halved and seeded
2 Tbsp Extra Virgin Olive Oil
1 tsp Salt
2 whole Onion, sliced
1 Tbsp Balsamic Vinegar
1 Tbsp Pure Maple Syrup
1 Tbsp Lemon Juice
0.5 tsp Ground Cumin, Primal Palate
0.25 tsp Paprika, plus a pinch for garnish
1 - 2 Tbsp Plain Greek Yogurt, for garnish, optional
0.25 tsp Za'atar Seasoning, for garnish
1 - 2 Tbsp Raw Pepitas, roasted, for garnish
1 - 2 sprigs fresh Thyme, for garnish

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400F.
Cut the Acorn Squash in half and place it in a baking tray, flesh side up. Season it with 1 Salt and 1 tbsp Olive oil.
Massage the squash properly and then bake it at 400F for 30-45 minutes.
While the squash is baking, heat 1 tbsp olive oil in a skillet.
Add sliced onions. Allow to caramelize over medium-low heat, stirring occasionally, for about 30 minutes.
When almost done, add a tsp of Balsamic vinegar to deglaze the pan.
Remove the onions and set aside. Remove the squash from the oven and allow it to cool enough to handle.
Scoop out the squash flesh and add it to a blender along with the caramelized onions, lemon juice, maple syrup, cumin powder and paprika. Process until combined.
Transfer to a bowl and top it with a scoop of Greek yogurt (optional). Garnish with za’atar seasoning, paprika, roasted pepitas and fresh thyme.
Serve warm with your favorite chips. Enjoy!