INGREDIENTS: 1 ½ cups roasted or mashed squash; 2 tbsp light cream cheese; 1/2 tsp roasted garlic seasoning paste; 1/8 tsp cayenne pepper, 1 tbsp lemon juice; 1/8 tsp salt; 2 tsp finely chopped chives; 1 tsp olive oil; 2 tbsp slivered almonds, toasted. DIRECTIONS: In a blender or food processor, purée squash, cream cheese, garlic paste, cayenne, lemon juice and salt on medium-high until smooth, scraping down sides as needed. Transfer purée to a small bowl and garnish with chives, olive oil and almonds. Try this dip spread on a turkey sandwich or serve it with pita wedges and raw vegetables.