Butternut squash is an orange-fleshed winter squash, celebrated for its versatility and sweet, nutty flavor. Though commonly thought of as a vegetable, butternut squash is technically a fruit. It has many culinary uses and makes a great addition to many sweet and savory recipes. Butternut squash is not only tasty but also packs a punch of vitamins, minerals, fiber, and antioxidants.
Butternut squash & harissa hummus
Ingredients:
- ½ butternut squash (about 400g), peeled and cut into 2cm pieces
- 3 garlic cloves, unpeeled
- 2 tbsp olive oil
- 3 tbsp tahini paste
- 1 tbsp harissa , plus a little extra for drizzling
- 400g can chickpeas, drained and rinsed
Method:
- Heat oven to 200C/180C fan/gas 6. Put the butternut squash and garlic cloves in a roasting tin, season well and add 100ml water. Cover the tin with foil and bake for 45 mins, until the squash is really tender. Leave to cool.
- Tip the squash into a food processor with any juices from the tin. Add the garlic cloves, squeezed out of their skins. Add the remaining ingredients, season with salt and blend to a paste.
- Tip the squash into a food processor with any juices from the tin. Add the garlic cloves, squeezed out of their skins. Add the remaining ingredients, season with salt and blend to a paste.