Hard Squash Spread

Name: Hard Squash Spread
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 6 cups, 24 serving(s)
Ingredients: 2 lbs raw winter squash (pumpkin, delicata, kabocha, butternut); 2 tablespoons extra virgin olive oil; 1 cup extra virgin olive oil; 2 heads garlic, separated into cloves and peeled (about 1?2 cup cloves); 2 -3 serrano peppers, sliced in half, stems and seeds removed; 4 -6 tablespoons tahini; 3 -4 tablespoons lemon juice; salt; ground black pepper; plain yogurt (to garnish) (optional); roasted pumpkin seeds (to garnish) (optional); cilantro leaf (to garnish) (optional)

Submitted by DrGaellon

"This is a riff on hummus, using winter squash instead of chickpeas. Really tasty, one the yummiest things to come out of my kitchen in a while. Adapted from http://bit.ly/1ayOfWk at Food52"

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Ready In:: 1hr 40mins
Ingredients:: 12
Yields:: 6 cups
Serves:: 24

ingredients

2 lbs raw winter squash (pumpkin, delicata, kabocha, butternut)
2 tablespoons extra virgin olive oil
1 cup extra virgin olive oil
2 heads garlic, separated into cloves and peeled (about 1?2 cup cloves)
2 -3 serrano peppers, sliced in half, stems and seeds removed
4 -6 tablespoons tahini
3 -4 tablespoons lemon juice
salt
ground black pepper
plain yogurt (to garnish) (optional)
roasted pumpkin seeds (to garnish) (optional)
cilantro leaf (to garnish) (optional)

directions

Remove seeds, strings and pith from squash. Cut into a few large chunks, rub with 2 tbsp oil and sprinkle generously with salt. Roast, cut sides down, in preheated 350F oven until very soft, about 1 hour.
Meanwhile, place 1 cup oil, garlic cloves, and serranos in a small pot. Poach over very low heat until completely soft and the garlic is lightly golden brown, 30-40 minutes.
Allow roasted squash to cool slightly, then scrape flesh away from skin and place in food processor. Add oil, garlic, serranos, tahini, and lemon juice. Puree until very smooth. Season with salt and pepper to taste. If too thick, add water, 1 tbsp at a time, up to 8 tbsp, until the desired consistency is reached. Chill at least 3 hours before serving. Store in an airtight container in the refrigerator (press a piece of plastic wrap on the surface for maximum protection) up to 1 week. (I haven't tried, but this should also freeze fairly well.).
Garnish each cup of spread with 2 tbsp yogurt, 1/4 c pumpkin seeds, and/or a sprinkling of chopped cilantro. Serve with crusty bread, warm pita, or crackers.

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RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

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