Maple Glazed Delicata Squash & Cashew Cream Dip
We are thrilled to share these new recipes with you! Maple Glazed Delicata Squash & Cashew Cream Dip are delicious, even for picky eaters (like Marc!). For some reason, dips work great for persnickety people. Maybe it gives them a sense of control. Whatever the reason, we hope you enjoy these recipes!
Let’s hear it for Delicata!
We love Delicata Squash. We enjoy the mild flavor and love not having to peel them. This maple glaze allows the squash slices to brown up nicely in the oven, even though the recipe uses no oil. The maple syrup also lets the spices distribute evenly over the squash slices with a subtle hint of sweetness.
Now let’s talk about the dip!
This rich, decadent Cashew Cream Dip has no oil or dairy! We have found many uses for the dip. You can use it for raw veggies, oven fries (we love it with oven baked sweet potato fries), spread on sandwiches–even served with enchiladas! The possibilities are endless. We felt inspired to create this dip when we tasted Amber Pourpore’s stoneground mustard aioli at one of our Farm to Fork events. The recipe uses stoneground mustard, which you can easily change to customize the dip. For instance, you could use a spicy brown mustard or chipotle mustard instead. Get creative and please send us pictures of your creations!