Ingredients

    2 large acorn squash, halved      and seeded
    1/2 cup fat free yogurt
    1/2 cup diced sweet onion
    2 tablespoons honey
    2 tablespoons balsamic      vinegar
    1 tablespoon lemon juice
    1 teaspoon ground cumin      seed
    1/2 teaspoon paprika
    1 tablespoon Frontier Garlic & Herb Seasoning
1 dash of red hot pepper sauce

Chef Suggestions
Serve dip warm or at room temperature with crusty bread and vegetables.

Directions

Bake squash, covered, in a conventional oven at 350 degrees for 45 minutes, or in a microwave for 15 minutes at high power, until fork tender. Allow to cool enough to handle. Scoop out flesh and discard the skin. Mash all ingredients together. Makes 4 cups.

Ease of preparation: Easy

Preparation time: 5 min

Cook time: 45 min