It's not only the time of the thinning of the veil; it's the thinning of the harvest. 

And at Beth's Farm Market in Warren, the pumpkins and squash are practically spilling out of their containers. 

Traditions around Samhain incorporate the last of the autumn harvest, turning staple crops into hearty meals. This time, we're putting a sophisticated twist on a squat little squash, called the honey squash, roasting it and blending it with feta cheese and honey, and serving it with sturdy naan bread and crackly kale chips. 

Bring it to the adult hang-out while you sit out on the lawn with wine watching trick-or-treaters or you gather inside waiting for the doorbell to ring. The kids (and sneaky adults) can gorge on candy while you're scooping up this healthy dish. Honey squash, packed with vitamins C and E, have roughly double the amount of beta-carotene found in standard butternut squash. And the curly kale (also found in huge bunches at Beth's Farm Market) is low-cal, nutrient-rich, and high in antioxidants. 

Roasted Honey Squash Feta Dip with Kale Chips and Naan

• 1 honey squash
• ½  lb feta cheese
• Olive oil
• 1 spring onion
• 2 cloves garlic
• 1 tsp honey
• ¼ cup water
• 1 head of curly kale
• Seasonings: salt, pepper, garlic powder, red pepper flakes, soy sauce, and sesame oil
• 1 four-pack package of mini naan

Split the squash in half, remove the seeds, and season with salt, pepper, and olive oil. Roast it at 400 degrees for 30 to 40 minutes. Then, wash and thoroughly dry the kale, remove the tough stems, and break into bite-sized pieces. Place the dried kale in a bowl and drizzle with 2 tbsp of soy sauce and 2 tbsp of sesame oil, then season with salt and pepper. Roast in an air fryer for 10 minutes or line an aluminum tray with parchment paper and bake in the oven at 350 degrees for 10 to 20 minutes, checking for crispness. 

After the squash cools slightly, scoop into a bowl, add the feta cheese, olive oil, honey, minced garlic, and sliced onion, and season with salt and pepper. Pulse in a food processor while adding drops of water until creamy. Scoop into a presentation dish, top with pecans, honey, and a sprinkle of red chili pepper flakes, and bake for 10 minutes until the pecans are golden. 

Serve with ripped pieces of warmed naan as the main vehicle for the creamy, hearty dip and enjoy the crunchy savory kale chips as an accompaniment. 

This, right here, is a foundational piece for Girl Dinner, as well, along with a martini and a Caesar salad with fries. Or, it can serve as a comforting Thanksgiving appetizer, as well. 

The entire appetizer costs less than $20 and serves up to 4-6 people. Enjoy your spooktacular night!

Kay Stephens is a home cook with a penchant for recipes and a reporter for Penobscot Bay Pilot. Her dishes are decent enough, but not Instagram-worthy.

Kay Stephens can be reached at news@penbaypilot.com

First, note that I’m merely a home cook with a penchant for recipes and a platform with PenBayPilot. I don’t have Instagram-worthy photos or state-of-the-art cookware. I use what I’ve got and what I’ve learned.