Acorn Squash Dip


by: Chef Mimi

This is a fun and healthy dip, served warm with pita bread and Polish sausage slices!


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serves: 15

1 acorn squash, halved, cleaned of seeds

1 tablespoon butter, ghee, or olive oil

1/2 onion, very finely chopped

4-5 cloves garlic, minced

4 ounces cream cheese, at room temperature

1/2 teaspoon salt

1 teaspoon or so curry powder

Nutrition Facts
Acorn Squash Dip

Servings Per Recipe: 15

Amount per Serving

Calories: 48

  • Total Fat: 3.5 g
  •     Saturated Fat: 1.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 8.3 mg
  • Sodium: 104.7 mg
  • Total Carbs: 4 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 0.4 g
  • Protein: 0.8 g

how is this calculated?

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acorn-squash-dip-3748.jpg 1.  First of all, preheat the oven to 350 degrees. Place the acorn squash halves in a pan filled with a little water. Bake them uncovered for at least one hour; poke them to make sure they're cooked through.

2.  Set them aside to cool. Once they're cool, remove the squash from the peel and coarsely chop it.

3.  Meanwhile, heat the butter in a saucepan. Add the onion and cook over fairly low heat until it's practically translucent. Add the garlic and stir it in for a few seconds. Then add the squash. Beat it down with your wooden spoon to mix with the onion and garlic, and let it cook, stirring occasionally, for about 5 minutes.

4.  Place the cream cheese in a large bowl and warm it up if necessary. Place a ricer over the bowl with the cream cheese, and rice the squash mixture using the disc with fairly small holes.

5.  When you're done, whisk the cream cheese and squash together. Add the salt and curry powder. Taste and check for seasoning.

6.  Serve the dip warm.

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Kathy M


You have some great recipes