Roasted Butternut Squash Hummus With Spooky Baked Tortilla Chips Recipes

BUTTERNUT SQUASH HUMMUS

Butternut Squash Hummus image

Provided by Ina Garten

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 1/4 pounds butternut squash, peeled and 1-inch-diced
3 tablespoons good olive oil
1 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
1 (15.5-ounce) can chickpeas (2 cups), drained with liquid reserved
1/2 cup plain whole-milk Greek yogurt
1/4 cup tahini (sesame paste)
1/3 cup freshly squeezed lemon juice (2 lemons)
4 teaspoons minced garlic (4 cloves)
1 teaspoon Sriracha
Pure Grade A maple syrup, for serving (optional)
Toasted pita bread, for serving

Steps:

Preheat the oven to 400 degrees.
Place the butternut squash on a sheet pan and drizzle with the olive oil. Sprinkle with the cinnamon, 2 teaspoons salt, and 1 teaspoon pepper. Toss with your hands and spread the squash out in one layer on the pan. Roast for 25 minutes, until tender, and set aside for 15 minutes to cool.
Reserve 1/4 cup of squash for the garnish and transfer the rest to the bowl of a food processor fitted with the steel blade. Add the chickpeas, yogurt, tahini, lemon juice, garlic, Sriracha, 1 tablespoon salt, and 1 teaspoon pepper and pulse until coarsely processed but not pureed. Add 1/4 cup of the reserved chickpea liquid and pulse a few times to combine. If the hummus is too thick, add more liquid a few tablespoons at a time. Taste for seasonings, transfer to a serving bowl, garnish with the reserved butternut squash, drizzle with maple syrup, if desired, and serve at room temperature with toasted pita bread.

ROASTED SQUASH HUMMUS

Roasted Squash Hummus image

Provided by Molly Yeh

Time 1h

Yield about 2 cups

Number Of Ingredients 9

Ingredients

1/2 small butternut squash (cut vertically)
1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
Kosher salt
One 15.5-ounce can chickpeas, drained and rinsed
1/4 cup good quality tahini
2 tablespoons chopped canned chipotle chiles in adobo
Juice of 1/2 lemon
Toasted sesame seeds, for sprinkling
Chili powder, for garnish

Steps:

Preheat the oven to 400 degrees F.
Remove the seeds from the squash. Brush with a thin layer of olive oil and sprinkle with 1/4 teaspoon salt. Place on a baking sheet, cut-side down. Roast until tender when pierced with a knife, 30 to 40 minutes. Let cool completely.
Scoop the flesh of the cooled squash into a food processor, discarding the skin. Add the chickpeas, tahini, chipotle, lemon juice and 3/4 teaspoon salt. Process until mostly smooth. With the machine running, drizzle in the olive oil and process until very smooth and creamy, about 1 minute. Transfer to a serving bowl and drizzle with olive oil, then sprinkle with sesame seeds and chili powder to garnish.

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