Ok. I am going to be honest with you. I made this recipe for three reasons:
1- Everyone needs an easy butternut squash recipe this time of year to add to their repertoire.
2- Roasted butternut squash + roasted garlic + grilled halloumi + tangy green olives…. what’s not to love about this combination?
3- I bought this really pretty three partition serving dish on a whim at Sur La Table a few weeks ago and have been trying to figure out what to serve in it!
It’s easy, tasty and looks great. Give it a try.
Roasted Butternut Squash Hummus
(adapted from Appetite magazine)
1 pound butternut squash, cut in cubes
7-8 garlic cloves
8 ounces chick peas, cooked
juice from 1/2 a lemon (maybe 1 tablespoon)
1 teaspoon ground paprika
1 teaspoon ground cumin
4-5 tablespoons extra virgin olive oil
about 4 oz of halloumi cheese, cut into thin cubes (To “veganize”- skip this step or replace with tofu)
salt to taste
Preheat oven to 350°F.
Put the cubed butternut squash and garlic cloves on a baking tray. Spread about 1 tablespoon of olive oil over them.
Keep the garlic cloves to the side in the tray. They will need to come out earlier than the squash in the roasting process.
Put the tray in the oven. Roast the squash for about 40 minutes. Remove the garlic after about 20 minutes (before it burns).
Add the chick peas to the bowl of your food processor. Add the juice of 1/2 a lemon and 1/4 teaspoon salt.
When the garlic is roasted, add to the bowl.
Add in the roasted butternut squash.
Add 2 tablespoons of the olive oil.
Puree well (add 1 to 2 tablespoons of water if necessary). Salt to taste.
Put the hummus in the serving tray and set aside.
Heat up 1/2 tablespoon of olive oil in a skillet. Add the cubed halloumi.
Pan fry on one side until browned. Flip over after a few minutes and cook the other side.
Spread over the top of the hummus.
Sprinkle 1 teaspoon of ground cumin and paprika. Drizzle 1 tablespoon olive oil over the hummus.
Serve with green olives and pita chips (or pita bread).