This recipe is adapted by Karen Leibowitz from a dish served at the San Francisco restaurant Bar Tartine, where chef Nicolaus Balla tops roasted and puréed butternut squash with sunflower sprouts, curried yogurt, cilantro purée and pomegranate molasses. The toppings suggested here are somewhat simpler—creativity is encouraged. This recipe serves a crowd, but freezes well. We recommend using delicata, but if you aren't yet sick of butternut, it can also be used. —Modern Farmer
5 to 6 cups
hard squash, such as delicata or butternut
extra virgin olive oil (plus 2 tablespoons)
heads garlic, separated into cloves and peeled (about 1/2 cup cloves)
serrano peppers, sliced in half, stems and seeds removed
Plain yogurt for garnish (optional)
Cilantro leaves for garnish (optional)
Roasted pumpkin seeds for garnish (optional)
Preheat the oven to 350° F. Cut squash in half and remove seeds. Rub flesh with 2 tablespoons olive oil and 2 generous pinches salt.
Place squash cut side down in roasting pan and bake until very soft, about 1 hour.
While squash is baking, place garlic, serranos, and remaining olive oil in a small pot over low heat. Poach garlic and peppers in oil until completely soft (30 to 40 minutes). Garlic should be very lightly browned.
Scoop out flesh from roasted squash and place in food processor. Add garlic-poaching olive oil, garlic, serranos, tahini and lemon juice. Puree until smooth, about 1 minute. Season to taste with salt and pepper.
Hummus texture will vary depending on squash variety and size; add up to 1/2 cup water until desired consistency is reached. Refrigerate for at least 3 hours and up to 1 week.
Garnish each cup of hummus with 1/4 cup yogurt, 1 tablespoon pumpkin seeds, and sprinkling of cilantro leaves. Serve with crusty bread, pita, or crackers.