[Whole Roasted] Butternut Squash and Roasted Chicpea Hummus

The other day, I was in my favourite coffee shop [at last! it’s been a while!], and I overheard some women talking about Pumpkin Hummus. This set my heart a whirl.  But, then, I realized, our pumpkins had all been carved and set aside for bird feeders and compost. Still, still, we had one very fresh and lovely butternut squash left over from our apple picking trip.  So, I got to thinking, why not Butternut Squash Hummus?

The other day, I was in my favourite coffee shop [at last! it’s been a while!], and I overheard some women talking about Pumpkin Hummus. This set my heart a whirl.  But, then, I realized, our pumpkins had all been carved and set aside for bird feeders and compost. Still, still, we had one very fresh and lovely butternut squash left over from our apple picking trip.  So, I got to thinking, why not Butternut Squash Hummus?

But, there was still a problem. I was going to be home alone when I made it. And, quite frankly, I’d have an extremely difficult time slicing my way into that squash. I’m still recovering from a broken hand. No, let’s just drop that excuse. My hand’s just fine. But, even on the best of days, I can never seem to handle squash very well because my hands itch –I tell you, my hands itch something fierce whenever I handle squash of any kind, particularly butternuts. And, with gloves on, I’m actually worse at slicing and dicing those beasts than I am with bare hands.  So, hungry for a healthy snack, I had to come up with a solution and fast.

Why not roast the squash whole? And, while I was at it, why not roast the chicpeas for the hummus, too?

The results? The easiest sliced squash ever… and a perfect-for-fall-or-anytime hummus.

Enjoy the fruits of my labour – a little less labour, that is!

Whole Roasted Butternut Squash Roast it Whole and Then Slice!

Whole Roasted Butternut Squash

Author: Roseanne Carrara, The Lunchbox Season

Ingredients

  • 1 + Butternut Squash

Instructions

  • Make 2-4 small cuts at the top and bottom of each butternut squash.
  • Place the squash on a roasting tray.
  • Place the tray in a cold oven, shut the door, and set the heat to 425 F.
  • Roast for 75-90 minutes, rotating the squash if desired, until the skin is dark and the squash is soft.
  • [It will look like an eggplant or aubergine.]
  • Remove the tray from the oven and let the squash cool for 15-20 minutes.
  • Slice the squash from tip to tail.
  • Remove the seeds with a spoon if so desired.
  • For squash purée, simply remove the skin, place squash in a bowl, and stir with a fork.

Notes


The End….or is it?
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Butternut Squash and Roasted Chicpea Hummus - A Great Dip or Guacamole Substitute

Butternut Squash and Roasted Chicpea Hummus

Author: Roseanne Carrara, The Lunchbox Season

Ingredients

  • 1 1/2-2 c butternut squash purée
  • 4-5 tbs olive oil
  • 1 1/2 c chickpeas [I use 1 15-19 oz can drained and patted dry]
  • 1/2 c reserved chickpea liquid or water
  • 2-4 garlic cloves
  • 2 tbs tahini
  • Juice of 1 lemon
  • salt to taste [we used .5 tsp]
  • pepper to taste [we used .5 tsp black and .5 tsp cayenne]
  • sweet smoked paprika to taste [we used a scant tsp]
  • ground cumin and coriander to taste [we used .25 tsp each]

Instructions

  • Begin roasting squash as above, or, if squash is prepared ahead of time, heat oven to 425.
  • About 1 hour into squash cooking time, or, when your oven has pre-heated, place the chicpeas and the garlic cloves on a parchment-lined roasting tray.
  • Drizzle with 1-2 tbs olive oil.
  • Using a heat-friendly spatula or spoon, move the chicpeas about the tray a bit to coat.
  • Roast for 20-25 minutes, stirring occasionally, until the chicpeas are golden- to light-brown.
  • Remove the chickpeas [and the squash] from the oven.
  • Cool for 15-20 minutes.
  • In a food processor or blender, combine the chicpeas, garlic, tahini, lemon juice, and .25 c of the reserved chicpea liquid [or water] until fully combined.
  • If the mixture is still dry, add an additional .25 of the chicpea liquid [or water] and blend again.
  • Add the flesh of the squash and blend until combined once more.
  • Add salt, pepper, sweet smoked paprika and other spices to taste.
  • Enjoy with vegetable sticks, on salads, or as topping for your your stir fry or tacos.
  • Yes, that’s right folks, it makes a great gaucamole alternative!

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