Roasted Squash Hummus | Everyday Dorie

The roasted squash hummus has no chickpeas in it, like the traditional hummus, in any shape or form. The reason why Dorie can still call it hummus is the way and other ingredients she uses to make it. A generous half-cup of tahini, tablespoons of pomegranate molasses and stashes of záater are the fundamental elements. I have them in the pantry. All I need is the butternut squash and then roast it. Butternut is always a go for my family; we love the earthiness and sweetness of it. This hummus is vegetable forward and not beany in taste.

If I haven’t read the directions carefully, I would just cut up the butternut squash in pieces and roast them. That’s my default mode. Dorie says cut up the squash lengthwise, scoop out the seeds. Then put the seasoned squash, skin side up, on the baking sheet. After 35 to 45 minutes in the 400°F oven, take the squash out from the oven. Turn the oven to broil. Next, cut the squash into slices and stand them up on their skin sides. Return them to the oven and broil for about 5 minutes. Did we all follow these specific steps?

Here comes the hard part: scrape the flesh from the skin and into a bowl. Well, there were quite a bit of work to remove the skin of more than a dozen pieces of squash. Being the ever impatient me, I did not wait until the squash pieces were completely cooled. I wonder whether it’s more efficient to the workflow to remove the squash skin from the start. (To keep the squash moist, I can just inject some steam in the convection steam oven.)

Since it’s the holiday season, everything is decked out with colorful and eye-catching decorations. I take special care to ensure that the dish of roasted squash hummus will look their best.

Squash hummus served with endive leaves, homemade sourdough bread, carrot and celery sticks