Delicata Squash Spread

 

I ordered a Butternut Squash Dip at a local restaurant over the weekend.  I was intrigued by a dip made from winter squash.  It was served with grilled pita bread and was more a spread than a dip.  I rather enjoyed it, but thought it could use a little less garlic and pepper and perhaps a sweeter squash.  I asked the waiter what the ingredients were and the next thing I knew I had the recipe in my hand.  I lightened it up by leaving out the olive oil used to saute the onions.  I decreased the garlic, left out black and red pepper and added a little cayenne.
It was good right after I made it, but it was better the second day.  Today I had some on a rye cracker with Tofutti cream cheese and found it to be divine.
Delicata is a type of winter squash that is a bit sweeter than the butternut squash.  It is an oval shape, 6-12 inches long and a yellow skin with green stripes.
Winter squash is very high in vitamin A, and also contains vitamins B, K, B2, as well as fiber manganese, copper, potassium, typtophan, fiber and omega-3 fats.

1 medium Delicata (or Sweet Dumpling) winter squash
1/8 cup diced sun-dried tomatoes (plain, not in olive oil)
1 cup diced sweet onion
1 teaspoon minced fresh sage
1 teaspoon salt
1 teaspoon minced garlic
1/8 teaspoon cayenne pepper (more or less to taste)

Preheat oven to 350 degrees.  Coat a baking sheet with spray oil.
Cut the squash in half lengthwise.  Scoop out the seeds with a spoon and discard.  Place cut side down on the baking sheet.  Bake for 20-30 minutes or until soft.  Remove the oven and cool.
While the squash is baking, cover the sun-dried tomatoes with warm water and set aside.
Coat a skillet with spray oil and saute the onions until translucent.
Remove the squash from the skin with a spoon and measure 1 3/4 cups.
Drain the sun-dried tomatoes.
Place all ingredients in a food processor and pulse a few times until mixed and smooth.
Refrigerate overnight (or serve right away if you wish).  Serve with crackers, pita or French bread.

Makes 2 1/2 cups.  Just 24 calories per 1/4 cup.