I thought I had an original idea the other day when I thought of using butternut squash to make a holiday version of hummus...nope. There were several recipes already on the internet and after reading a few, I settled on one from Ina Garten. She's my hero, I want to BE her. I changed a couple of things to make it 'mine' and it turned out delicious. Seasonal and beautiful, it can be made a few days ahead of time so you can tick off the box that says "appetizer" and get to more important things like time with family and raising toasts.
Happy Thanksgiving everyone!
Roasted Butternut Squash Hummus
1 1/4 lb butternut squash, peeled and cut in a 1" dice
3 T good olive oil
1 t ground cinnamon
kosher salt & freshly ground black pepper
1 (15.5-ounce) can chickpeas, drained with liquid reserved
1/2 c plain Greek yogurt (I use Fage)
1/4 c tahini (sesame seed paste)
2 lemons juiced
2 medium cloves minced garlic
pinch of cayenne
pure Grade A maple syrup, to drizzle on top (optional)
parsley chopped for garnish
toasted and salted pumpkin seeds (pepitas), for garnish
*toasted pita bread , for dipping or store bought pita chips
Preheat the oven to 400 degrees. Place the butternut squash on a sheet pan and drizzle with the olive oil. Sprinkle with the cinnamon, 2 t salt, and 1 t pepper. Toss with your hands and spread the squash out in one layer on the pan. Roast for 35 minutes, stirring once, until tender, and set aside for 15 minutes to cool.
Reserve ¼ cup of squash for the garnish and transfer the rest to the bowl of a food processor fitted with the steel blade. Add the chickpeas, yogurt, tahini, lemon juice, garlic, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper and pulse until coarsely processed but not pureed. Add 1/4 cup of the reserved chickpea liquid and pulse a few times to combine. If the hummus is too thick, add more liquid a few tablespoons at a time (I did add more to get to the consistency I liked). Taste for seasonings, transfer to a serving bowl, garnish with the reserved butternut squash, chopped parsley, toasted pumpkin seeds and drizzle with maple syrup, if desired. Serve at room temperature with toasted pita bread. For a less sweet version, substitute curry powder or cumin for the cinnamon, lime juice for the lemon juice and cilantro for the parsley.
*to make toasted pita chips
Cut store bought pita bread into 6 or 8 wedges. Pull apart the wedges from two layers to one layer and place on a sheet pan. Brush with olive oil, sprinkle with salt and bake for about 15 minutes at 350 degrees until light brown and crispy.
Voted Best Caterer for Tuolumne and Calaveras Counties 2016