About this recipe
The roasted delicata squash and red onion add a great dimension with an earthy sweetness and creamy texture combined with the woodsy pine flavor from the fresh rosemary leaves.
Makes approximately 4 cups
2 delicata squash (about 1 pound each)
3 1⁄2 tablespoons extra-virgin olive oil, plus extra, divided
Salt and freshly ground black pepper
1 pound red onion, peeled, ends removed, and cut in half
1 teaspoon Vermont maple syrup
1 medium garlic clove, peeled and coarsely chopped
1 1⁄2 cups cooked chickpeas, drained (reserving the juice), and rinsed
2 tablespoons tahini, or as needed
1⁄4 cup fresh lemon juice, or as needed
1⁄2 teaspoon fresh chopped rosemary leaves, plus extra for garnish
Roasted Delicata Squash Seeds
Extra-virgin olive oil
Sea salt and freshly ground black pepper
For the hummus:
Preheat the oven to 450°. Lightly grease a baking sheet and set aside.
Cut the squash in half lengthwise; scoop out the seeds and strings; reserve the seeds. Drizzle squash halves with 1 tablespoon of the oil and season with salt and pepper. Place the squash cut-side down on the prepared baking sheet. Season with salt and pepper.
Place the onion in a bowl and toss with 1⁄2 tablespoon of the oil, maple syrup and salt and pepper to taste. Place the onion cut-side down on the same baking sheet with the squash. Roast until the squash is fork-tender and the onion is caramelized, about 35 minutes. Set aside to cool. When the squash is cool enough to handle, coarsely chop, leaving skins on, if desired, or scoop out the flesh and discard the skins, if preferred.
Transfer to a food processor and add the roasted onion, the remaining 2 tablespoons of the oil, garlic, chickpeas, tahini, lemon juice and rosemary. Process until smooth, adding the reserved chickpea juice as needed. Adjust seasonings with lemon juice, olive oil and salt and pepper, if desired. Transfer to a bowl and garnish with roasted seeds and rosemary. Serve with crusty bread or vegetables or crackers.
For the roasted squash seeds:
Reduce the oven temperature to 325°. Rinse the squash seeds to re- move any pulp and drain them well. Pat seeds dry with paper towels. Place them in a small bowl and toss with just enough olive oil to coat. Spread the seeds in an even layer on an ungreased baking sheet and season with fine sea salt and pepper to taste. Bake, stirring oc- casionally, until the seeds are dry and crunchy, about 25 minutes. Set aside to cool. The seeds can be stored in an airtight container at room temperature.