Hard Squash Hummus

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This recipe is adapted from a dish served at the San Francisco restaurant Bar Tartine, where chef Nicolaus Balla tops roasted and pureed butternut squash with sunflower sprouts, curried yogurt, cilantro puree and pomegranate molasses. The toppings suggested here are somewhat simpler — creativity is encouraged. This recipe  serves a crowd, but freezes well. Recipe from modernfarmer.com Yield: 5 to 6 cups

Ingredients

  • 2 pounds hard squash, such as delicata or butternut
  • 1 cup plus 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 2 heads garlic, separated into cloves and peeled
    (about ½ cup cloves)
  • 2 or 3 serrano peppers, sliced in half, stems and seeds removed
  • ¼ cup tahini
  • 3 tablespoons lemon juice
  • Plain yogurt for garnish (optional)
  • Cilantro leaves for garnish (optional)
  • Roasted pumpkin seeds for garnish (optional)
  • Crusty bread, pita or cracker

Directions

  1. 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.
  2. Place squash cut side down in roasting pan and bake until very soft,
    about 1 hour.
  3. While squash is baking, place garlic, serranos and remaining olive oil
    in small pot over low heat. Poach garlic and peppers in oil until completely
    soft (30 to 40 minutes). Garlic should be very lightly browned.
  4. 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.
  5. Hummus texture will vary depending on squash variety and size; add
    up to ½ cup water until desired consistency is reached. Refrigerate for at
    least 3 hours and up to 1 week.
  6. For 1 cup hummus, garnish with ¼ cup yogurt, 1 tablespoon pumpkin
    seeds and sprinkling of cilantro leaves. Serve with crusty bread, pita or
    crackers. Yield: 5 to 6 cups
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