Acorn Squash & Caramelized Onion Dip
User Reviews
4.8
Acorn Squash & Caramelized Onion Dip
Description
The process starts by roasting halved acorn squash in a covered pan with water until fork tender. Meanwhile, onions are cooked slowly over low heat with olive oil to caramelize, with occasional deglazing using vegetable stock or white wine to develop their sweetness without becoming mushy. Minced garlic is added toward the end of caramelization for aroma. Once the squash cools, the flesh is scooped out and combined in a food processor with the caramelized onions, honey for sweetness, balsamic vinegar and lemon juice for acidity, and spices including cumin and paprika to create a smooth dip.
This combination yields a dip that is silky and subtly sweet with a gentle smoky warmth and a tangy finish. Optional additions like hot sauce or plain yogurt can adjust heat and creaminess. The dip pairs well with bread, crackers, or vegetable sticks and can be garnished with fresh herbs and extra spices for color and flavor.
Ingredients
- 2 acorn squash halved and seeded, large
- 1 tablespoon olive oil
- 1 onion diced, medium sweet
- ¼ cup vegetable stock white wine or water for deglazing
- 1 clove garlic minced
- 2 tablespoons honey plus more to taste, or maple syrup
- 2 tablespoons balsamic vinegar plus more to taste
- 1 tablespoon lemon juice
- 2 teaspoons cumin ground
- ½ teaspoon paprika
- hot sauce optional
- yogurt optional, plain, Greek
- cilantro leaves optional, or thyme, for garnish
- cumin optional, additional, for garnish
- paprika optional, additional, for garnish
Instructions
- Preheat oven to 350°F.
- Place the squash, flesh side up, in a baking pan with high sides, pouring about an inch of water in the bottom of the pan. Cover the squash with foil and bake for 45 to 60 minutes, or until fork tender.
- While the squash is baking, heat a large skillet over medium-low heat and add in just enough olive oil to coat the pan, about 1 tablespoon.
- Add the onions to the pan and stir to coat with oil. Let the onions caramelize over medium-low heat, stirring occasionally, for 30-35 minutes, or until the onions are a deep brown. As the pan dries out, add in a splash of stock, white wine or water to deglaze, then stir. The onions should be soft but not mushy when they're done. Add the minced garlic to the pan about 10 minutes before the onions are finished caramelizing.
- Remove the onions from the heat and set aside. Remove the squash from the oven and allow it to cool enough to handle. Scoop out the squash flesh into a food processor or blender.
- Add the onion mixture, honey or maple syrup, balsamic vinegar, lemon juice and spices to the processor and blend until just smooth.
- Serve warm, cold or room temperature as-is or add in yogurt, a drizzle of Sriracha or another hot sauce, and/or cilantro, thyme, paprika and/or cumin for garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 51mg | 2% |
| Potassium | 603mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 20mg | 22% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
