Courtesy of PureZing

This is a refreshing and healthy change from cream cheese and mayonnaise based dips!

INGREDIENTS:

2 large acorn squash
½ cup plain Greek-style organic yogurt
1/2 cup diced sweet onion
¼ cup thinly sliced green onion
1 - 2 cloves garlic, pressed or finely minced
2 Tablespoons raw honey
2 Tablespoons balsamic vinegar
1 Tablespoon fresh lemon juice
Zest from half a lemon
1 teaspoon ground cumin
½ teaspoon sweet paprika
1/2 Tablespoon toasted sesame seeds
½ - 1 teaspoon freshly ground black pepper (to taste)
Sea salt to taste

DIRECTIONS:

Slice squash in half. Remove seeds and place cut side down on a foil covered baking sheet. Bake at 350 degrees for 45 minutes or until fork is inserted easily. Remove from oven and baking sheet and cool.

When squash is cool enough to handle, scoop out flesh and place in a bowl. Add remaining ingredients and blend well. Season to taste with sea salt.

Serve dip warm or at room temperature with crudités, crusty bread and Kalamata olives.