A yummy alternative to hummus- this roasted acorn squash dip is the perfect blend of sweet and savory. Add it to your cheese board or mezze board– or, like I’ve been known to do, eat it with a spoon as an afternoon snack!
Ingredients
- 1 acorn squash
- 1 head of garlic (don’t worry, you won’t use the whole thing!)
- Olive oil
- 2 tsp Cumin
- Salt and pepper to taste
- Optional: Pumpkin seeds and parsley for garnish
Directions
- Preheat the oven to 375 degrees
- Cut the acorn squash in half and scoop out the seeds from inside.
- Place cut side up on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper
- Remove any loose peel from the outside of the garlic. Cut off the bottom of the head of garlic so that the bottom of the cloves are exposed (about 1/2 inch depending on the size of the head). Drizzle with olive oil, wrap in foil and place on baking tray with acorn squash
- Roast squash and garlic in the preheated oven for about 30 minutes, until the squash is tender and the garlic is soft and slightly browned
- Scoop out the flesh of the squash into a food processor and add cumin.
- Allow the garlic to sit until it is cool enough to touch. To remove the garlic, you can either peel back individual cloves, or squeeeeeeeze it out. Add as much as you would like to the food processor. I love garlic, so I added about 6 cloves. Roasted garlic is sweet, and not as sharp as raw garlic.
- Purée until smooth, adding 2-3 tablespoons of oil until it reaches the right consistency. Add salt and pepper to taste.
- Optional: garnish with chopped parsley and pumpkin seeds!
Please with Cheese 