My obsession with winter squash continues this week, although there aren’t any true squash recipes being published this week. Between my personal blog post on Monday and the article that will be published on Friday, it’s more of a squash-focused week.
Today I need to share the recipe for the topping that I served with the squash cakes, as I promised last week. The shredded butternut squash cakes are delicious on their own, but I’m a strong advocate for dipping sauces whenever possible. Isn’t the dipping sauce the reason to eat many foods? French fries- it’s all about the ketchup. Chicken tenders- blue cheese dressing and buffalo sauce, of course.
So, if you’re serving squash cakes, it’s wise to serve them with dipping sauce. If you’re tight on time, ketchup would work fine. If you have about 30 seconds, then make a small bowl of this dip. It’s hint of spiciness and pinch of sweetness make for an addictive topping. Be forewarned: you may have a greater ratio of dip to squash cake. It’s quite alright.
- 1/2 cup Greek yogurt
- 1/2 teaspoon sriracha
- 2 teaspoons maple syrup
- Combine all three ingredients; stir well.
- Refrigerate or serve.
- Plain yogurt can be used.
- Sugar is a decent substitute for the maple syrup, although the dip won’t be as smooth.
