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      Fall 2019 Recipes

    Recipe provided by Chef Shermika Lyons

Roasted Acorn & Butternut Squash Hummus with plantain chips and yellow & orange bell peppers: Our Orange recipe 


  • 1 acorn squash (reserve seeds for roasting, if desired)

  • 1 butternut squash (reserve seeds for roasting, if desired)

  • 1-14 oz can chickpeas, rinsed and drained

  • 1 small garlic clove roughly chopped

  • 1 tbsp fresh lemon juice (about half a large lemon)

  • 1/4 tsp chaat masala or garam masala (optional)

  • 1/4 tsp cumin

  • 1/4 tsp smoked paprika

  • 3 Tbsp extra virgin olive oil (also need oil for roasting squash)

  • 3 Tbsp Sesame oil

  • 1/4 tsp kosher salt

  • 1/4 tsp black pepper

  • red pepper flakes  (optional)

  • roasted squash seeds (optional



  1. Preheat the oven to 400 degrees. Cut the acorn squash in half (try to cut around the stem as it’s tough to cut through) and remove the seeds. Next, cut the butternut squash in half (it may be best to cut the top and bottom off the first) and remove the seeds.  The seeds can be cleaned and roasted, and used as garnish for the hummus or as a snack later.

  2. Drizzle olive oil over the inside of the squash and use your fingers to massage it all over the exposed flesh. Season with a sprinkle of smoked paprika, sea salt and pepper. Bake for 45-60 minutes or until tender when pierced with a knife or fork. 

  3. When the squash is almost done roasting, start to prepare the rest of the hummus ingredients in the bowl of a food processor or blender.  Rinse and drain one 14 oz can of chickpeas and then add them to the food processor. Add one small garlic clove, fresh lemon juice, olive oil, sesame oil, chaat masala/garam masala, cumin, smoked paprika, salt, and pepper. 

  4. When the squash is done cooking, wait until it’s cool enough to handle and then scoop out the flesh and add it to the food processor. Discard the skin. Pulse on high until the hummus is smooth and creamy. Season to taste with additional salt, pepper, paprika, masala, and olive oil. Garnish with red pepper flakes and/or roasted squash seeds, and a drizzle of sesame oil. Serve plantain chips, bell peppers, cucumbers, tortillas, or whatever you desire.

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