Roasted Delicata Squash and Red Onion Hummus with Roasted Squash Seeds

Recipe from The Vermont Non-GMO Cookbook (Skyhorse Publishing).

Makes approximately 4 cups

This hummus recipe has a nice combination of sweet and savory. The roasted delicata squash and red onion adds a great dimension with an earthy sweetness and creamy texture combined with the woody pine flavor from the fresh rosemary leaves.



2 delicata squash (about 1 pound each)

3 1/2 tablespoons extra virgin olive oil, divided, plus extra

Salt and freshly ground black pepper

1 pound red onions, peeled, ends removed, and cut into halves

1 teaspoon pure Vermont maple syrup

1 medium garlic clove, peeled and coarsely chopped

1 1/2 cups cooked chickpeas, drained (reserving the juice), and rinsed

2 tablespoons tahini, or as needed

1/4 cup fresh lemon juice, or as needed

1/2 teaspoon fresh chopped rosemary leaves, plus extra for garnish

Roasted Delicata Squash Seeds

Delicata seeds

Extra virgin olive oil

Himalayan fine pink salt and freshly ground black pepper

To make the hummus: Preheat the oven to 450 degrees Fahrenheit. Lightly grease a baking sheet and set aside.

Cut the squash in half lengthwise, then scoop out the seeds and strings, reserving the seeds for later use. Drizzle with 1 tablespoon of the oil, making sure to evenly coat the squash. Place them, cut-side down, on the prepared baking sheet. Season with salt and pepper.

Place the onions in a bowl and toss with 1/2 tablespoon of the oil, maple syrup, and salt and pepper to taste. Place the onions, cut-side down, on the same baking sheet with the squash. Roast until the squash is fork tender and the onions are caramelized, about 35 minutes. Set aside to cool.