Sqummus

How much introduction does this dish need?  CSA, necessity, mother of invention, etc.   Butternut squash staring at me for a whole week, sacrificed to the hummus gods, with awesome results!

I used my recipe for basic hummus, but the added boiled squash thinned out the flavor so that I needed to add more lemon, cayenne, and salt.  The end result was sweeter and fluffier than your average hummus--it was really, really good.

Sqummus

Ingredients
1 small butternut squash

1 can chickpeas
1-2 cloves garlic, coarsely chopped
1/4 c tahini

cayenne pepper, to taste
cumin, to taste
salt, to taste
juice of about 1 lemon, to taste

*
parsley, chopped

olive oil

Instructions

1. Cut up the squash, scooping out seeds and chopping of the outside rind.  Squash should be in rather small (2-in) chunks.  Boil in salted water until very soft (about 30 min).  Drain.

2. Blend everything together.  Add water if necessary for consistency. Garnish with extra cumin, cayenne, olive oil, and parsley.