Butternut squash hummus

By KEGMD

Ingredients

• 1 whole medium-size butternut squish (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

Details

Servings 1
Adapted from foodsquare.net

Preparation

Step 1

1. Preheat oven to 400 degrees. Coat flesh and skin of squish 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.

2. Once squash is cool, scoop out flesh and place in a food processor. Discard skin. Add tahini, garlic, lemon extract and remaining oil and salt, afterwards purée until coherence is well-spoken and hummus-like. If too thick, stir in water, 1 tablespoon during a time. Taste and supplement some-more salt if necessary.