Field good Kitchen Episode 3, Butternut Squash Hummus

 BUTTERNUT SQUASH HUMMUS BY RIC ORLANDO

 

Here is a perfect way to get the feast started.  A hummus platter, yes, but with the flair and flavors of local squash.  Any winter squash can be used in this recipe.

1  medium butternut squash, seeded and roasted (yield about 2 cup cooked pulp)

1 cup Sunflower seed tahini (see recipe below) or store bought sesame Tahini

2 tbls lime juice

pinch allspice

2 tablespoons olive oil

I/2 teaspoon garam masala or pumpkin pie spice

Salted water as needed

 

 

1. Cut the squash in half lengthwise and remove the seeds. Bake cut side down on a baking sheet for 30 minutes or until the flesh is soft enough to be easily pierced with a fork.

When the squash is cooked and cool enough to handle, scrape the meat from the skin and add it to your food processor or electric stand mixer.

Whip it up until very smooth, adding a bit of salted water to make it fluffy.

 

Serve with pita chips and fresh crudites as an appetizer platter

 

Sunflower Seed Tahini

This twist on sesame tahini is pretty cool. It uses sunflower seeds which are packed with nutrients!

I cup sunflower seeds, lightly toasted in a 300 oven for 5 minutes

¼ cup water

⅓ cup sunflower seed oil

 

Use a blender or processor and puree until very smooth. Use as you would regular tahini.

Here is a youtube video of this recipe. Please subscribe to my channel!