HUMMUS FROM A VINE

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As we begin to cruise toward butternut squash season, when all things suddenly and temporarily become butternut squash-y, it's worth looking into alternate ways of preparing and enjoying them.

This hummus recipe from Zaytinya is a seriously good bet - it's remarkably quick and simple, and you can make the hummus the night before a party, topping it off before serving with roasted squash seeds, za'atar, and olive oil. 

The tahini thoroughly grounds the dish in "hummus" territory, but some of the nutty sweetness of the squash comes through as well, making this a really pleasant variation on a timeless theme. The original recipe called for buying pepitas (roast pumpkin seeds), but mine variation goes a step further and calls for you to roast the seeds from the squash itself. They're delicious, they're free*, and they take mere moments to prepare. 

* With purchase of regularly priced squash.

SQUASH HUMMUS

1 small butternut squash, 1 1/2-2 pounds
Kosher salt
1/2 cup plus 1 tsp olive oil
1/4 cup tahini
Roasted squash seeds (see method below)
2 Tbsp za'atar or other Middle Eastern spice blend
1-2 tsp olive oil (finishing quality if possible)

Preheat oven to 400 F. Split the squash lengthwise. Scoop out seeds and drop seeds and any attached flesh into a bowl of water; carefully separate the seeds and put them aside. Season squash with 1 tsp olive oil and salt, then place them in the oven cut side up in a roasting pan with 1 cup of water. Roast until tender and easy to scoop out, 50-70 minutes.

After your squash are out of the oven: dry your seeds on a paper towel and then toss with 1 tsp olive oil, salt, pepper, and a spice blend (BBQ rub, za'atar, berbere - whatever you've got). Roast the seeds in the oven until they're crispy, about 4-6 minutes. Taste one before declaring them done -  you don't want them tough or chewy.

When squash are cool enough to handle, scoop out flesh and put into a food processor with 1/2 cup olive oil and tahini. Process until you have a nice, fluffy puree. Scrape down sides as needed, and add a bit of cold water to thin consistency if desired. Taste and adjust salt to your liking.

To serve, spread hummus out in a serving vessel and garnish with: crispy squash seeds, sprinkled za'atar, sprinkled sea salt, and a drizzle of good olive oil.