ROASTED SQUASH DIP

By tuqui13

Ingredients

• 1/2 small pumpkin
• 1 butternut squash
• 2 acorn squashes
• 1/4 cup vegetable oil
• 1 cup pine nuts, toasted
• 1 cup dried cranberries
• 3 tablespoons apple cider vinegar
• Salt and pepper to taste
• Multigrain tortilla chips, optional

Preparation

Step 1

Preheat oven to 450 F. Peel de-seed and finely dice pumpkin and squash and place in a large bowl. Add vegetable oil, season with salt and pepper, and toss yo combine. Spread evenly in a single layer on baking sheets. Place in oven and roast until soft, occasionally tossing to prevent burning, about 20 to 25 minutes.

Remove roasted squash to a mixing bowl, and add pine nuts, cranberries and apple cider vinegar. Toss to combine and re-season if necessary. Refrigerate or serve warm with tortilla chips.
Makes 8 to 10 servings, or 3 to 4 cups. apple