Hard Squash Hummus

Roasted winter squash stands in for chickpeas in this golden, garlicky spread. Try delicata or butternut from the market. The recipe makes plenty, and extra freezes well.

Makes 5 to 6 cups

Ingredients

• 2 pounds hard squash, such as delicata or butternut
• 1 cup plus 2 tablespoons extra-virgin olive oil, divided
• Salt and pepper
• 2 heads garlic, separated and peeled (about ½ cup cloves)
• 2 or 3 serrano peppers, halved, stemmed and seeded
• ¼ cup tahini
• 3 tablespoons lemon juice
• Plain yogurt, for garnish (optional)
• Cilantro leaves, for garnish (optional)
• Roasted pumpkin seeds, for garnish (optional)
• Crusty bread, pita or crackers, for serving

Instructions

1. Heat the oven to 350°F. Halve the squash and scoop out the seeds. Rub the cut flesh with 2 tablespoons of the olive oil and a couple of big pinches of salt.
2. Roast cut side down in a roasting pan for about 1 hour, until very soft.
3. Meanwhile, put the garlic, serranos and the remaining 1 cup olive oil in a small pot over low heat. Cook gently 30 to 40 minutes, until the garlic and peppers are completely soft and the garlic is just barely golden.
4. Scoop the squash flesh into a food processor. Add the garlic, serranos and all their oil, plus the tahini and lemon juice. Blend until smooth, about 1 minute, and season with salt and pepper.
5. If it's too thick, blend in water a little at a time, up to ½ cup. The texture will depend on the squash you use. Chill for at least 3 hours.
6. For every cup of hummus, top with about ¼ cup yogurt, 1 tablespoon pumpkin seeds and a few cilantro leaves. Serve with bread, pita or crackers.

Tips

• The hummus keeps up to 1 week in the fridge.

Adapted from a recipe in the Milk Lady Markets recipe collection, inspired by a dish from chef Nicolaus Balla of Bar Tartine.