• Ingredients: 26
  • Serves: 20

Baby carrot crudites with green onion and mint dip with 1 and 1/4-pound acorn squash, 1-pound package peeled baby carrots.

Ingredients

  • 1 1 and 1/4-pound acorn squash
  • 1 1-pound package peeled baby carrots

Cookies

  • 1 1/2 cups all purpose flour
  • 2 tsps. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup golden brown sugar
  • 1/4 cup robust-flavored molasses
  • 1 large egg yolk
  • 1 tbsp. grated orange peel
  • 1/2 tsp. vanilla extract

Icing

Buttercream

For frying

Special equipment

  • Iron skillet or crêpe pan
  • Flexible metal or plastic spatula

For assembly

Directions

  1. Step 1 Blend first 5 ingredients in processor until smooth. Season dip to taste with salt and pepper. Cover and chill at least 1 hour and up to 1 day.

    For this step you will need

  2. Step 2 Cut 1/2 inch from bottom of acorn squash to make flat surface. Using small knife, cut around stem on top, making 4-inch-diameter opening; discard top.

    For this step you will need

  3. Step 3 Scoop out seeds. Place on serving platter. Pour in some dip. Place carrots on platter around acorn squash.

    For this step you will need

Nutrition information

Calories 103 Carbohydrates 5 g (2%)
Fat 9 g (14%) Protein 1 g (1%)
Saturated Fat 0 g (0%) Sodium 88 mg (4%)
Polyunsaturated Fat 0 g Fiber 1 g (5%)
Monounsaturated Fat 0 g Cholesterol 5 mg (2%)