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
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.