Hard Squash Hummus

September 23, 2013

This week, our friends at Modern Farmer will be sharing some of their most recent recipes, choosing a wildcard, and answering our questions. For more news on farming near and far, pick up an issue in Provisions.

Hard Squash Hummus on Food52 

When farmers markets close and vegetable choices dwindle, every restaurant menu seems to feature butternut squash -- in soup, in pasta, or in salad. But after a few months, even squash superfans will admit to butternut malaise. Enter: delicata. This heirloom squash is experiencing a dramatic revival thanks to the richer flavor and softer skin of a productive variety that first hit seed markets about a decade ago. Also known as "sweet potato squash" for its brown sugar flavor, delicata tastes like a cross between fresh corn and pumpkin pie.

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Plant delicata squash in the summer, and it will be ready to harvest after 80 to 100 days in full sun, when its cream-colored skin begins to develop irregular dark-green stripes, like someone has painted the vegetable with an unsteady hand. We love it in this hard squash hummus recipe, which appears in Modern Farmer's fall issue, and is adapted from a dish served at Bar Tartine in San Francisco.

Hard Squash Hummus

Makes 5 to 6 cups

2? pounds hard squash, such as delicata or butternut
1? cup extra virgin olive oil (plus 2 tablespoons)
2? heads garlic, separated into cloves and peeled (about 1⁄2 cup cloves)
2 or 3 ?serrano peppers, sliced in half, stems and seeds removed
3? tablespoons lemon juice
Plain yogurt for garnish (optional)
Cilantro leaves for garnish (optional)
Roasted pumpkin seeds for garnish (optional)
Crusty bread, pita, or crackers

See the full recipe (and save and print it) here.

Photo by James Ransom

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See what other Food52 readers are saying.

  • Nigel
  • larencyphers
Modern Farmer

Written by: Modern Farmer


Nigel November 13, 2013
This came out really well, except for one thing: The garlic burned. I looked up poaching garlic in olive oil and found this --

"The first step is to soak unpeeled garlic cloves in hot water to soften the skins, making them easier to remove. This technique blanches the cloves, which prevents them from frying in the oil later." That makes sense, and I think I'll give it a shot next time. Rather than toss in the fried/burned garlic, I scooped it out, and the result was a distinctly less-garlicky hummus.
larencyphers October 30, 2013
Stunning photo!