It’s gourd season. Time to hack into these golden dense jewels and make something of them! Try this recipe of acorn squash rounds with a creamy dill and cashew dip and enjoy!
By McKel Hill, MS, RD, LDN
Katie Newburn Copyright © 2016
Acorn squash, also called pepper squash is small in size and has a sweet, earthy flavor. When sliced and roasted it turns into pieces that are easy for dipping. Dipping into what? A dill and cashew cream that is dairy-free!
This article has been posted with permission and originally appeared as “Nutrition Stripped: Acorn Squash Rounds with Dill-Cashew Cream” on Relish
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- Yield: 4 -6 servings 1x
Ingredients
Scale
- 2 acorn squash
- 2 tablespoons olive oil
- Pinch of sea salt
- Pinch of ground cumin
- Pinch of cayenne pepper
- Freshly ground black pepper
- For the dill-cashew cream
- 1 cup raw cashews (soaked for 2 hours and drained)
- 1/2 cup filtered water
- 1/4 cup chopped fresh dill
- 1/4 cup chopped sweet onion
- 2 cloves garlic
- 1 lemon (juiced)
- 1 teaspoon sea salt
- Freshly ground black pepper
Instructions
- In a high-speed blender, combine the cashews, water, dill, onion, garlic, lemon juice, salt, and pepper to taste and blend until smooth. Adjust the salt and black pepper to taste. Pour the cream into a small serving dish for dipping and set aside. Place in the refrigerator if you want a chilled dip.
- Preheat the oven to 400?F. Line 2 baking sheets with parchment paper.
- Slice the squash crosswise into ½-inch-thick rounds (it’s easier to slice the squash before it’s been seeded). Using a spoon, gently scoop out the seeds from the centers of the squash slices.
- Place the squash rounds on the baking sheets, drizzle with the oil, and sprinkle with the salt, cumin, cayenne, and black pepper to taste.
- Bake for 30 minutes, or until golden and firm. Flip the squash rounds over at the 15-minute mark.
- Serve the squash warm with the dill-cashew cream alongside for dipping.
- Note: Leftover squash rounds may be stored in an airtight glass container in the refrigerator for up to 5 days, but store the cream in a separate airtight glass container. Reheat squash upon serving again.
- Category: Vegetarian
