Nutrition Stripped: Acorn Squash Rounds with Dill-Cashew Cream

Acorn Squash Rounds with Dill-Cashew Cream (1)
Katie Newburn Copyright © 2016
  • Yield: 4 to 6 servings


2 acorn squash
2tablespoons olive oil
Pinch of sea salt
Pinch of ground cumin
Pinch of cayenne pepper
Freshly ground black pepper
For the dill-cashew cream
1cup raw cashews, soaked for 2 hours and drained
1/2cup filtered water
1/4cup chopped fresh dill
1/4cup chopped sweet onion
2cloves garlic
1 lemon, juiced
1teaspoon sea salt
Freshly ground black pepper


  1. In a high-speed blender, combine the cashews, water, dill, onion, garlic, lemon juice, salt, and pepper to taste and blend until smooth. Adjust the salt and black pepper to taste. Pour the cream into a small serving dish for dipping and set aside. Place in the refrigerator if you want a chilled dip.
  2. Preheat the oven to 400˚F. Line 2 baking sheets with parchment paper.
  3. Slice the squash crosswise into ½-inch-thick rounds (it’s easier to slice the squash before it’s been seeded). Using a spoon, gently scoop out the seeds from the centers of the squash slices.
  4. Place the squash rounds on the baking sheets, drizzle with the oil, and sprinkle with the salt, cumin, cayenne, and black pepper to taste.
  5. Bake for 30 minutes, or until golden and firm. Flip the squash rounds over at the 15-minute mark.
  6. Serve the squash warm with the dill-cashew cream alongside for dipping.

Note: Leftover squash rounds may be stored in an airtight glass container in the refrigerator for up to 5 days, but store the cream in a separate airtight glass container. Reheat squash upon serving again.
Nutrition Stripped PB cFrom NUTRITION STRIPPED by McKel Hill, MS, RDN. Copyright © 2016 by McKel Hill. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.