Perfect post-holiday leftovers edition.
Apologies for the lack of posts and updates over the past several months. So many things took over the majority of my time between work and studying for the GRE, volunteering and gathering materials for graduate school applications. I also made trips back East and had lots of family visitors this fall -- an incredible treat I wish occurred more.
While my sister was here for her Thanksgiving break we cooked and baked an immense amount of food. I tested so many recipes on her knowing very well I'd receive honest, critical feedback.
So I promise, I have a lot in store for the remainder of the year and for next.
Orange vegetables are my favorite. The roots. I love sweet potatoes in french fry form, raw carrots and hummus, candied sweet potatoes (my roommate's Mom's are the bomb diggity), pureed squash on Thanksgiving, pumpkin anything and everything, etc, etc,. You really can't go wrong -- even on pizza.
I will admit, fall on the West Coast disappoints me as an East coaster. It took a little while to realize how easy it was to take advantage of the foliage, the crisp and cool air, the dew in the morning; even Halloween felt different as a Californian. I remember as a kid strapping on my black winter gloves with neon spiders to match my witch hat and broomstick while keeping my fingers warm as I tricked and treated. Or, my matching hat and scarf with my bright blue pea coat on Thanksgiving.
So here is one of my takes on a classic fall vegetable. The chili and paprika seriously add some smokey deliciousness that your palate must enjoy. Slathered on all the delicious carb things... ya know, crackers, bread, sandwiches, maybe even pasta(???).
chili roasted butternut squash hummus
Makes approximately 2 cups
1 whole butternut squash, peeled + cut into 2 inch chunks
1 tsp chili powder
pinch of salt
2 tbsp grapeseed oil
1 - 16 oz. can of chickpeas, drained + rinsed
2 cloves garlic
1 tbsp extra virgin olive oil
1 tbsp water
1 tsp pumpkin seed oil (optional)
1/2 tsp smoked paprika
1/2-3/4 tsp salt
Preheat the oven 400 degrees. Toss the grapeseed oil, chili powder, salt and squash chunks and place on baking sheet. Roast for 40 minutes or until soft, tossing half way through
Let the squash cool for 10 minutes. In a food processor, pulse the chickpeas and garlic until combined and slightly mashed. Add the squash, oils, water, paprika and salt processing until completely smooth.
Serve with pita chips, baguette, or vegetables. Smear on a sandwich. Dip your turkey leftovers in it.
Refrigerate. Keeps for up to 7-10 days.