This squash hummus recipe is courtesy of Chef Jason Laiacona of Miel Restaurant in Nashville. Enjoy!
- 1 ea Butternut squash (2-3 lbs)
- 3 cups Canola or grapeseed oil
- 1-2 tbsp Kosher salt
- Cut a squash or pumpkin in half, and scoop out the seeds — reserve those. If you are using butternut squash for this, divide the “trunk” from the seed cavity portion, as they will cook at different rates.
- Lay the vegetable cut side down on a parchment-lined sheet tray. Spread the seeds out on a separate sheet tray. Roast at 375°F for about 15-20min. Remove seeds once uniformly browned, and soak in neutral oil, such as canola or grapeseed, while the squash continues to cook. After about 10 minutes more in the oven, check the doneness by piercing the thickest part of the squash pieces with the tip of a knife or toothpick. You will know that it is ready when there is no resistance to inserting the knife. It is ok to remove some pieces before others. Squash is finicky and cooks at its own pace. Just remember that for this application, overcooked is much better than undercooked.
- After the seeds have soaked for about an hour*, place them in a blender and slowly bring them up to full speed. Let that go for about 10 minutes to break up seeds and incorporate them and their flavor into the oil. Strain through a very fine strainer to catch as much sediment as possible. Allow it to drip while you work with the roasted squash. *You can leave the seeds to soak overnight, just make sure that the mixture is warm when you blend it.
- Separate the flesh from the skin. The skin should peel away freely quite easily. Take the peeled flesh and place it in a food processor. Run it until puréed. With it still running, drizzle in the strained oil until you have reached a smooth consistency, typically 3:1 squash to oil. Add salt, pulse the mixture then taste for any adjustments.
- Check your oil to see if there is any “paste” that has accumulated at the bottom. If so, gather that with a spoon and mix it into your hummus.
- To plate, spoon a generous amount of the hummus into a bowl and create a “well” in the middle of the hummus. Fill halfway with any remaining seed oil. Serve with crostini and crisp vegetables.
- This will hold for 5 days in an airtight container for five days.
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