The winter bring us an abundance of delicious local squash and pumpkins. The tricky part has been finding different ways to eat the squash without getting repetitive and boring. I’m not sure why I’d never thought of this recipe before, but the idea for roasted pumpkin squash popped into my head and I couldn’t resist giving it a shot and I’m glad I did! It turned out fantastic!
Ingredients:
1/2 squash or pumpkin – roasted
1/2 can chickpeas
1/3 cup tahini
1/8 cup extra virgin olive oil
Drizzle virgin oil
Pinch salt
1/4 tsp cumin
1/4 cup lime juice
1/4 cup water
1 head garlic – roasted
Instructions:
1. Preheat oven at 400 degrees.
2. Roast the squash and garlic at 400 degrees for 35-40 minutes.
a. Peel and cut the squash into 1 inch pieces just to help it cook a bit quicker,
b. For the garlic, just slice the tip of the head off, drizzle with a bit of virgin oil and wrap tightly in foil.
3. Once the roasting is done, combine all ingredients into a food processor and let it go!
4. When the desired consistency is reached, transfer to a bowl..
*Some people like it a bit warm right out of the processor or chilled.
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