The Autumn has brought us an abundance of delicious local squash and pumpkins. The tricky part has been finding different ways to eat the squash without getting repetitive and boring.
I’m not sure why I’d never thought of this one before, but the idea for a roasted pumpkin squash popped into my head and I couldn’t resist giving it a shot. I’m glad I did! It turned out fantastic!
1/2 squash or pumpkin – roasted
1/2 can chickpeas
1/3 cup tahini
1/8 cup extra virgin olive oil
Drizzle virgin coconut oil
Pinch sea salt
1/4 tsp cumin
1/4 cup lime juice
1/4 cup water
1 head garlic – roasted
Roast the squash and garlic at 400 for 35-40 minutes. I peeled and cut the squash into 1 inch pieces just to help it cook a bit quicker.
For the garlic, just slice the tip of the head off, drizzle with a bit of virgin coconut oil and wrap tightly in foil.
Once the roasting is done, combine all ingredients into a food processor and let ‘r rip!
When the desired consistency is reached, transfer to a bowl and chill in the fridge. Some people like it a bit warm right out of the processor. I like mine chilled.
Let me know how yours turns out, or any variations of the recipe that you try.