When it comes to spooky places, Hawaii takes the win with its bone-chilling legends. This year, put a moonlit twist on your Halloween potluck dish with these frightful recipes.

Pali Pork Hash

• 1/4 pound ground pork
• 1/4 pound shrimp, peeled, deveined and minced to a paste
• 1 egg white
• 2 tablespoons chopped water chestnuts
• 2 tablespoons chopped green onion
• 2 tablespoons cornstarch
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon sugar
• 1 -1/4 teaspoons minced garlic
• 2 teaspoons oyster sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon sesame oil
• 25 round dumpling skins
• Chili-garlic sauce, to taste

In medium bowl, mix pork, shrimp, egg white, water chestnuts, green onion, cornstarch, soy sauce, sugar, garlic, oyster sauce, salt, pepper and sesame oil.

Place about 1 tablespoon filling into center of each dumpling wrapper and bring sides up to the top. Do not seal, as these dumplings are left open.

Place dumplings in steamer basket and set basket over a pan or wok of boiling water. Steam 30 minutes, until pork is cooked through.

Toss with chili-garlic sauce and serve in small Mason jars. Makes 25 dumplings.

Approximate nutritional information, per dumpling (not including chili garlic sauce to taste): 40 calories, 1.5 g fat, no saturated fat, 20 mg cholesterol, 150 mg sodium, 4 g carbohydrate, no fiber or sugar, 3 g protein

Green Lady Popcorn

• 8 cups popped popcorn
• 1/2 cup butter
• 1 cup sugar
• 1/4 cup corn syrup
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 teaspoons green food coloring
• 1 teaspoon baking soda

Heat oven to 250 degrees. Place popcorn in large baking dish.

In medium saucepan over medium heat, melt butter. Stir in sugar, corn syrup and salt. Bring to boil, stirring consistently. Boil without stirring for 4 minutes.

Remove from heat and stir in vanilla extract and green food coloring until the mixture is evenly colored. Stir in baking soda. Mixture will double. Pour over popcorn and stir to coat. Place popcorn in oven, stirring every 15 minutes for 1 hour.

Remove from oven, let cool; break into pieces. Serve in small paper bags. Serves 8.

Approximate nutritional information, per serving: 260 calories, 13 g fat, 8 g saturated fat, 30 mg cholesterol, 450 mg sodium, 38 g carbohydrate, 1 g fiber, 28 g sugar, 1 g protein

Night Marcher Hummus

• 1 small, firm butternut squash
• 8 tablespoons olive oil, divided
• 1 clove garlic, pressed
• 5 tablespoons tahini paste
• 1/2 teaspoon salt
• 1/4 teaspoon hot chili powder (optional)
• 3 tablespoons lemon juice
• Black and white sesame seeds, for garnish
• Fresh parsley or cilantro, for garnish

Heat oven to 425 degrees. Line baking sheet with foil.

Peel and cut squash into evenly sized pieces and coat in 6 tablespoons of olive oil. Bake 30 minutes, until soft and lightly caramelized.

Transfer squash to a food processor. Add garlic, tahini, salt, chili powder and lemon juice. Blend until smooth. If paste is too thick, add 1 tablespoon water or more to reach desired consistency.

Transfer hummus to a spooky dark bowl, smooth with back of a spoon. Drizzle with remaining 2 tablespoons olive oil; sprinkle with sesame seeds and parsley. Serve with toasted pita or black bean chips. Serves 8.

Approximate nutritional information, per serving (not including pita or chips): 210 calories, 19 g fat, 2.5 g saturated fat, no cholesterol, 450 mg sodium, 9 g carbohydrate, 2 g fiber, 1 g sugar, 2 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.