- 1 whole medium-size butternut squash (2-3 pounds), halved and seeded
- 1/2 cup plus 1 tablespoon olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 cup tahini
- 2 small cloves garlic
- 1/4 cup lemon juice
Adapted from online.wsj.com
Preheat oven to 400 degrees. Coat flesh and skin of squash halves with 1 tablespoon olive oil and ½ teaspoon salt. Place on a baking sheet, cut-side down, and roast until very soft, about 1 hour. Remove and let cool at room temperature 20 minutes.
Once squash is cool, scoop out flesh and place in a food processor. Discard skin. Add tahini, garlic, lemon juice and remaining oil and salt, then purée until consistency is smooth and hummus-like. If too thick, stir in water, 1 tablespoon at a time. Taste and add more salt if necessary.