In a previous blog I mentioned that my 4-year-old daughter is enrolled in a cooking class. She absolutely loves it and has fast become my second set of hands in the kitchen. Each week her teacher introduces a new theme, which is incorporated into all of the classroom activities (cooking, reading, art projects, etc.). With fall in full swing, acorn squash was this week’s featured ingredient.
The recipe my daughter made is listed below. It couldn’t be simpler to make… and believe it or not my persnickety little eater actually tried some of it (which is another reason I enrolled her in the class-—to expose her to new foods and have other kids cajole her into eating them).
I’ve also included a more elaborate dip featuring winter squash. It comes courtesy of Martha Stewart. Surprisingly, it is not complicated to make; it just requires a bit more time to prepare than the Acorn Squash Dip. Also, Martha serves her dip in a hollowed-out winter squash (typical Martha Stewart) while the kids ate their Acorn Squash dip out of a big plastic bowl.
ACORN SQUASH DIP
Ingredients:
1 large acorn squash, halved and seeded
2 heaping tablespoons plain nonfat yogurt
2 heaping tablespoons sweet onions, diced
2 teaspoons honey
2 teaspoon balsamic vinegar
1 teaspoon lemon juice
1/4 teaspoon ground cumin seed
1/8 teaspoon ground paprika
1 teaspoon garlic salt
Directions:
Preheat oven to 350 degrees.
Cover squash and bake for 45 minutes. (If you are pressed for time you can stick the squash into the microwave for 15 minutes, until fork tender.)
Allow squash to cool before handling. Scoop out flesh and discard the skin. Combine all ingredients together in a large bowl.
Serve dip warm or at room temperature with vegetables, crackers or bread.
WINTER SQUASH DIP
Ingredients:
1 winter squash (about 2 pounds), such as butternut or turban, unpeeled, seeded, and cut into 3-inch pieces
Extra-virgin olive oil, for drizzling
Coarse salt and freshly ground pepper, to taste
2 heads garlic, tops cut off to expose cloves
1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
8 scallions, white and pale-green parts only, sliced 1 inch thick
2 chipotle chiles (canned in adobo sauce)
2 cups (16 ounces) sour cream
8 ounces cream cheese, room temperature
1 1/4 cups grated Parmesan cheese (about 4 ounces)
4 teaspoons fresh lemon juice
Paprika, for sprinkling
Roasted pumpkin seeds, for garnish
Breadsticks and vegetables for dipping
Directions:
Preheat oven to 400 degrees.
Place squash on a rimmed baking sheet. Drizzle with oil, season with salt and pepper, and toss. Spread squash in a single layer. Place garlic on a piece of parchment-lined foil. Drizzle with oil, and wrap loosely. Place on baking sheet with squash. Bake until squash is soft and golden brown, about 50 minutes. Let cool slightly.
Meanwhile, melt 4 tablespoons butter in a skillet over medium heat. Add scallions, and cook, stirring occasionally, until softened, about 4 minutes.
Scoop flesh from squash, and transfer to a food processor. Squeeze garlic from skins, and add to squash. Add scallions and chipotles, and pulse until smooth. Add remaining 6 tablespoons butter, the sour cream, cream cheese, Parmesan, and lemon juice, and pulse until just combined but not smooth. Season with salt and pepper.
Pour into a hollowed-out squash or a serving bowl. Refrigerate for 1 hour.
Sprinkle with paprika, and garnish with pumpkin seeds.
Serve with breadsticks or raw vegetables.
Related Articles:
Seasonal Recipes for Acorn and Butternut Squash
Kid-Friendly Halloween Decorations Using Acorn Squash
Autumn Recipes: B is for Butternut Squash
Butternut Squash and Baked Rice
Autumn-Inspired Recipes: Pairing Apples with Pork