Recipe: Roasted butternut squash hummus

Chef Matthew Stowe, executive director of culinary at the JOEY Restaurant Group, takes a restaurant favourite and gives it a fall twist.

“Our JOEY hummus that was inspired by a chef trip to Morocco years ago has become a customer favourite,” Stowe says. “In this version, I incorporated familiar flavours of fall with butternut squash.

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“The hummus is great on its own or you can garnish it with some or all of the components in this recipe. It’s perfect to bring to holiday parties or have as a snack on a cosy fall day.”

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Roasted Butternut Squash Hummus

Roasted squash

1 large butternut squash, peeled and diced into 1-inch chunks

3 tbsp (45 mL) olive oil

1 tsp (5 mL) salt

1/2 tsp (2.5 mL) cinnamon

Combine ingredients in a mixing bowl and toss. Transfer to a parchment-lined tray. Roast at 400 F for 45 minutes until browned on the edges and tender.

Squash hummus

1 can (540 mL) chickpeas, drained

Roasted squash from above

1/2 cup (125 mL) tahini paste

1/3 cup (80 mL) fresh lemon juice

1/4 cup (60 mL) water

3 cloves garlic, peeled

2 tsp (10 mL) salt

1 tbsp (15 mL) fresh ground cumin

1 tsp (5 mL) cinnamon

1 cup (250 mL) olive oil

Combine everything except olive oil in a blender. Turn the machine on and drizzle in olive oil. Stir frequently so the blender can blend evenly. When hummus is very smooth, transfer it to a container and store it in the fridge.

Pickling liquid

1 cup (250 mL) water

1 cup (250 mL) white wine vinegar or apple cider vinegar

2 tbsp (30 mL) salt

1/2 cup (125 mL) sugar

Combine the ingredients in a pot and bring to a boil.

Pickled squash

1 cup (250 mL) pickling liquid

1/2 cup (125 mL) butternut squash, diced 1/4 inch

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Combine in a pot, bring to a boil, simmer squash for 3 minutes until tender. Remove from heat. Cool in fridge.

Pickled currants or raisins

1 cup (250 mL) pickling liquid

1/2 cup (125 mL) currants or raisins

Combine in a pot, bring to a boil, simmer for 3 minutes. Set aside until cool.

Sautéed squash

1/2 cup (125 mL) butternut squash, peeled, diced 1/4-inch cubes

1 tbsp (15 mL) olive oil

1/4 tsp (1 mL) cinnamon

Pinch of salt

Toss all together in a bowl. Sauté in a pan over medium heat for 5-6 minutes until the squash is tender and browned. Set aside.

Garnish

15-20 small mint leaves

1/4 cup (60 mL) feta

1/2 tsp (2.5 mL) ground cumin

1 tsp (5 mL) sesame seeds

1 tbsp (15 mL) olive oil

Spread the desired amount of hummus out onto a plate or large tray. Garnish with pickled butternut squash, sautéed squash, pickled currants, mint leaves, feta cheese, ground cumin, sesame seeds and a drizzle of olive oil. Serve with crudités, grilled pita bread, tortilla chips or anything else you like.

Serves 4-6.