It's pumpkin (or squash) season! Carnival squash tossed in chipotle paste, roasted until golden & crisp, served on a bed of silky white bean hummus with a bright & herby dressing.
My favourite style of cooking is layered dishes with multiple components, flavours and textures, it brings all the senses to life and I just find it so much more enjoyable. This dish has beautifully roasted carnival squash in a smoky chipotle marinade, with a base of silky white bean hummus. The real star of the show is the herby dressing - combining parlsey, dill, coriander, and mint, with pistachios for crunch, dates for sweetness, a pinch of sumac and a good glug of tangy red wine vinegar and peppery extra virgin olive oil. It perfectly compliments the smoky, sweet squash and nutty, silky hummus.
You can serve it up as a side, a salad or a main, my favourite way is with a chunk of bread for mopping up all the delicious flavours.
Make any of my recipes? Snap a pic and share with me @euphoricvegan.
Roasted Chipotle Squash with Hummus | Serves: 3-4 | Time: 45 mins
You'll need
- Baking tray
- Greaseproof paper
- Chopping board
- Knife
- Measuring cups & spoons
- Blender/food processor
- Large mixing bowls
Ingredients
Squash:
- 1 medium squash/pumpkin
- 1 tsp chipotle paste
- Olive oil
- Pinch salt
Hummus:
- 1 can white beans (unsalted)
- 1/3 cup aquafaba (liquid from the beans)
- 1 tbsp tahini
- Juice 1 lemon
- 1 tsp salt
- 1 clove garlic
Dressing:
- Bunch mixed herbs ~100g (I used parsley, dill, mint and coriander)
- 1/4 cup pistachios, chopped
- 7 dates, chopped
- 1/3 cup red wine vinegar
- Good glug olive oil
- Pinch salt
- Pinch chili flakes
- Good pinch sumac
Method
- Preheat the oven to 200°C and line a baking tray with greaseproof paper (I used reusable).
- Slice the squash into wedges, remove the seeds and add to a large mixing bowl. Add the chipotle paste, olive oil and salt and toss together. Spread out in a flat layer on the baking tray and bake for 30 minutes.
- To make the hummus, add all the ingredients from the white beans to the garlic to a food processor or blender and blitz until smooth.
- For the dressing, finely chop the herbs, roughly chop the pistachios, remove the pit and chop the dates and add to a mixing bowl, mix together and add in the red wine vinegar, olive oil, salt, chili flakes and sumac and stir together.
- Arrange the dish with a bed of hummus and layer up with the dressing and roasted squash wedges. Serve up with your favourite accompaniments and enjoy!
Cassidy xx
