I know 'tis the season for pumpkin, but butternut squash is really where it's at, and this recipe for Roasted Butternut Squash Hummus will make you a convert, too.
It's nearly the end of October, and dare I say it, I've only had one pumpkin spice latte so far this season. (The one they serve at Contrast Coffee in Ironwood, Michigan is top-notch.) But, truth be told, while I love pumpkins for fall decorations, when it comes to cooking, I actually prefer the flavor of butternut squash. I find that pumpkin can be a little bland, but butternut squash always seems to deliver a rich, nutty, almost sweet-potato-like flavor. A few years ago I read somewhere that butternut squash makes for a better-flavored "pumpkin" pie, and I haven't looked back since.
So when I came across this recipe for Roasted Butternut Squash Hummus on a recent episode of Barefoot Contessa, I knew it would be a winner. (Particularly since the recipe's origins come from famed London chef Yotam Ottolenghi.) I've made this hummus for a few gatherings already this fall, and it always gets rave reviews. I'd highly recommend it for any fall get-together. I know the joke that everyone brings hummus to a party (I'm totally that girl), but there's something about the unusual combination of sweet, savory, and spicy flavors in this hummus that really sets it apart from the crowd.
Roasted Butternut Squash Hummus (printer-friendly version)
makes 10-12 servings
1 1/4 pounds butternut squash, peeled, deseeded, and chopped into 1-inch pieces
3 tablespoons olive oil
1 teaspoon ground cinnamon
2 teaspoons fine sea salt
1 teaspoon Aleppo pepper (or freshly ground black pepper)
1 (15.5-ounce) can chickpeas, drained with liquid reserved
1/2 cup plain nonfat Greek yogurt
1/4 cup tahini
1/3 cup freshly squeezed lemon juice
4 cloves garlic, minced
1 teaspoon Sriracha
1. Preheat the oven to 400 degrees.
2. Place the chopped butternut squash in a large bowl. Drizzle with the olive oil. Season with salt, pepper, and cinnamon. Toss gently to combine. Turn the butternut squash out onto a rimmed baking sheet and spread into an even layer. Roast in the oven for 25 minutes, or until fork-tender and lightly browned. Remove from the oven and let cool while combining the remaining ingredients.
3. Set aside 1/4 cup of the roasted squash for garnish. Place the rest of the squash in the bowl of a food processor with the blade attached and add the chickpeas, yogurt, tahini, lemon juice, garlic, and Sriracha. Pulse until coarsely pureed. Add in the reserved chickpea liquid, 1/4 cup at a time, until the hummus reaches a smooth consistency. Season with additional salt and pepper to taste. Spoon into a serving bowl. Garnish with the reserved roasted butternut squash pieces.
4. Serve immediately with pita wedges, pita chips, or fresh-cut vegetables.
(lightly adapted from this Ina Garten recipe)
makes 10-12 servings
1 1/4 pounds butternut squash, peeled, deseeded, and chopped into 1-inch pieces
3 tablespoons olive oil
1 teaspoon ground cinnamon
2 teaspoons fine sea salt
1 teaspoon Aleppo pepper (or freshly ground black pepper)
1 (15.5-ounce) can chickpeas, drained with liquid reserved
1/2 cup plain nonfat Greek yogurt
1/4 cup tahini
1/3 cup freshly squeezed lemon juice
4 cloves garlic, minced
1 teaspoon Sriracha
1. Preheat the oven to 400 degrees.
2. Place the chopped butternut squash in a large bowl. Drizzle with the olive oil. Season with salt, pepper, and cinnamon. Toss gently to combine. Turn the butternut squash out onto a rimmed baking sheet and spread into an even layer. Roast in the oven for 25 minutes, or until fork-tender and lightly browned. Remove from the oven and let cool while combining the remaining ingredients.
3. Set aside 1/4 cup of the roasted squash for garnish. Place the rest of the squash in the bowl of a food processor with the blade attached and add the chickpeas, yogurt, tahini, lemon juice, garlic, and Sriracha. Pulse until coarsely pureed. Add in the reserved chickpea liquid, 1/4 cup at a time, until the hummus reaches a smooth consistency. Season with additional salt and pepper to taste. Spoon into a serving bowl. Garnish with the reserved roasted butternut squash pieces.
4. Serve immediately with pita wedges, pita chips, or fresh-cut vegetables.
(lightly adapted from this Ina Garten recipe)