With summer unofficially over, we’re naturally gravitating towards more substantial, heartier foods. This month we’ll be focusing on the humble Butternut Squash, which as far as we can tell, is never short on ways it can be creatively incorporated into a dish. Here, we’ve steamed the squash and simply blended with chickpeas and a few other other ingredients in a food processor. The result is something decidedly outside of the box, and downright delicious.
Ingredients:
|
1 can chickpeas, drained and rinsed 3 cups steamed butternut squash (about 1 large), skin removed 1/4 cup tahini 4 garlic cloves |
2 tablespoons lemon juice salt and pepper, to taste 1/3 cup extra virgin olive oil nuts and seeds, to garnish (optional) |
Method:
Steam butternut squash, then let rest at room temperature. Once cool enough to handle, remove skin from squash and place in a food processor. Add chickpeas, tahini, garlic, and lemon juice. Season with salt and pepper, and blitz everything together until well combined. Top with olive oil, and garnish with your favorite nuts or seeds (optional). Keep covered in the refrigerator for up to 5 days.
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
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