Prep 10 mins
Cook 1 hr 30 mins
This is a riff on hummus, using winter squash instead of chickpeas. Really tasty, one the yummiest things to come out of my kitchen in a while. Adapted from http://bit.ly/1ayOfWk at Food52
- 907.18 g raw winter squash (pumpkin, delicata, kabocha, butternut)
- 29.58 ml extra virgin olive oil
- 236.59 ml extra virgin olive oil
- 2 head garlic, separated into cloves and peeled (about 1?2 cup cloves)
- 2-3 serrano peppers, sliced in half, stems and seeds removed
- 59.16-88.74 ml tahini
- 44.37-59.16 ml lemon juice
- ground black pepper
- plain yogurt (to garnish) (optional)
- roasted pumpkin seeds (to garnish) (optional)
- cilantro leaf (to garnish) (optional)
- Remove seeds, strings and pith from squash. Cut into a few large chunks, rub with 2 tbsp oil and sprinkle generously with salt. Roast, cut sides down, in preheated 350F oven until very soft, about 1 hour.
- Meanwhile, place 1 cup oil, garlic cloves, and serranos in a small pot. Poach over very low heat until completely soft and the garlic is lightly golden brown, 30-40 minutes.
- Allow roasted squash to cool slightly, then scrape flesh away from skin and place in food processor. Add oil, garlic, serranos, tahini, and lemon juice. Puree until very smooth. Season with salt and pepper to taste. If too thick, add water, 1 tbsp at a time, up to 8 tbsp, until the desired consistency is reached. Chill at least 3 hours before serving. Store in an airtight container in the refrigerator (press a piece of plastic wrap on the surface for maximum protection) up to 1 week. (I haven't tried, but this should also freeze fairly well.).
- Garnish each cup of spread with 2 tbsp yogurt, 1/4 c pumpkin seeds, and/or a sprinkling of chopped cilantro. Serve with crusty bread, warm pita, or crackers.