Roasted butternut squash hummus

All hail butternut squash! I love this winter veg. It's great in soups, salads, risottos, and even on its own, roasted and mashed with some garlic. I adapted this recipe from food52 and served it at our Samana Social a few weeks ago. A nice alternative to traditional hummus, which, although still number one in my books, is often overdone as a healthy party food.
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Ingredients

  • pounds butternut squash
  • cup extra virgin olive oil (plus 2 tablespoons)
  • heads garlic, separated into cloves and peeled (about 1⁄2 cup cloves)
  • 2 or 3 serrano peppers, sliced in half, stems and seeds removed
  • 1/4cup tahini
  • tablespoons lemon juice
  • Cilantro or parsley leaves for garnish (optional)
  • Roasted pumpkin seeds for garnish (optional)

Preparation

Preheat the oven to 350° F. Cut squash in half and remove seeds. Rub flesh with 2 tablespoons olive oil and 2 generous pinches salt. Place squash cut side down in roasting pan and bake until very soft, about 1 hour.

While squash is baking, place garlic, serranos, and remaining olive oil in a small pot over very low heat. Poach garlic and peppers in oil until completely soft (30 to 40 minutes). Garlic should be very lightly browned.

Scoop out flesh from roasted squash and place in food processor. Add garlic-poaching olive oil, garlic, serranos, tahini and lemon juice. Puree until smooth, about 1 minute. Season to taste with salt and pepper.

Hummus texture will vary depending on squash variety and size; add up to 1⁄2 cup water until desired consistency is reached. Refrigerate for at least 3 hours and up to 1 week.

Garnish with optional pumpkin seeds and cilantro or parsley leaves. Serve with your choice of break or crackers.

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