Acorn Squash Dip
|Acorn squash||1 Medium, cut into small pieces|
|Plain yogurt||2 Cup (32 tbs) (If Possible Little More Sour And Thick)|
|Peanut powder||3 Tablespoon (Coarse)|
|Cumin seeds||2 Teaspoon|
|Finely chopped coriander||1 Tablespoon|
|Oil||3 Tablespoon (For Tempering)|
Cook all the pieces of squash in boiling water (or in a pressure cooker) till they are perfectly soft.
(Sometimes it is very hard to take the skin off for squash. In that case, you can leave the skin while cooking and once cooked skin can be taken off). Mash all the cooked squash in a bowl thoroughly.
Then add yogurt, peanut powder, sugar, salt and coriander in the bowl.
Heat the oil and then add cumin (till golden brown), green chilies (cut). Mix the oil with squash mixture and blend together to get a yummy squash dip.
This dish can be prepared by using pumpkin too.
Serving size: Complete recipe
Calories 1336 Calories from Fat 738
% Daily Value*
Total Fat 85 g130.7%
Saturated Fat 18.7 g93.6%
Trans Fat 0 g
Cholesterol 58.8 mg19.6%
Sodium 651.2 mg27.1%
Total Carbohydrates 128 g42.8%
Dietary Fiber 16.8 g67.4%
Sugars 39.2 g
Protein 36 g71.6%
Vitamin A 91.5% Vitamin C 230.1%
Calcium 94.3% Iron 81.6%
*Based on a 2000 Calorie diet