Butternut squash was on special in both of our friendly local german supermarkets this week. All I ever really do with a butternut squash is make curried squash soup so I decided to experiment a little and get ahead of the curve by roasting it and splitting it into 2 dishes; butternut squash hummus for today and butternut squash risotto which I will make during the week. While the oven is on I’ll roast some vegetables for couscous and to stash in the fridge for lunch during the week.
Start by roasting your squash:
- Preheat oven to 220c
- Peel and cut squash into small cubes
- Drizzle with olive oil (1tbsp) & salt and pepper
- Roast for 20 – 25 mins until tender and golden
To make Butternut Squash Hummus:
you will need:
- 1/2 your roast squash,cooled
- 1 can chickpeas, mostly drained
- 2 generous tbsp Greek yogurt
- 2 tbsp tahini
- Grated garlic, 1/2 – 1 clove
- Juice of 1/2 – 1 lemon
- Salt & pepper
To make:
- Reserve a few pieces of squash to top the hummus
- Put everything in a food processor, start with juice of half the lemon, half a clove garlic and about 1tsp salt & pepper
- Pulse until the chickpeas and squash are all combined, but still have a little texture
- Taste & add more lemon, garlic or salt and pepper if needed
- Put into a serving bowl and top with a few pieces of roast squash for garnish
