Acorn Squash & Caramelized Onion Dip with Classic Spice Pita Chips

We know, this recipe name is a mouthful but you won’t be able to speak anyways given that you’ll be busy devouring all this creamy goodness! The textures of this creamy yet hearty dip paired with the perfect crunchy pita chip were made for each other. We love this warm dip for a spring day to keep things cozy. We like to think of this one as the soup of dips!

Ingredients:

• 1 Acorn Squash, halved and seeded
• 2 tbsp Olive Oil
• Salt
• 2 medium Onions, sliced
• 1-2 tsp Balsamic Vinegar
• 1 tbsp Maple Syrup (or Honey)
• 1.5 tbsp Lemon juice
• ½ tsp Cumin powder
• ¼ tsp Paprika, plus a pinch more for garnish
• 2-3 tbsp Greek Yogurt
• ¼ tsp Za’atar seasoning, for garnish
• 1-2 tbsp roasted Pepitas, for garnish
• Thyme, for garnish
• Cedar Valley Selections Classic Spice Pita Chips, to serve

Method:

1. Preheat the oven to 400F.
2. Cut the Acorn Squash in half and place it in a baking tray, flesh side up. Season it with 1/2 tsp Salt and 1 tbsp Olive oil. 
3. Massage the squash properly and then bake at 400F for 30-45 minutes.
4. While the squash is baking, heat 1 tbsp olive oil in a skillet.
5. Add sliced onions. Allow to caramelize over medium-low heat, stirring occasionally, for about 30 minutes.
6. When almost done, add a tsp or two of Balsamic vinegar to deglaze the pan.
7. Remove the onions and set aside. Remove the squash from the oven and allow it to cool enough to handle. 
8. Scoop out the squash flesh and add it to a blender along with the caramelized onions, lemon juice, maple syrup, cumin powder and paprika. Process until combined.
9. Transfer to a bowl and add in Greek yogurt. Garnish with za’atar seasoning, paprika, roasted pepitas and fresh thyme. 
10. Serve warm with Cedar Valley Selections Classic Spice Pita Chips. Enjoy!