Butternut Squash Hummus

I've had a butternut squash languishing in my cupboard for ages now. So long so that I've developed a guilt complex every time I leave him untouched.

"Don't worry. I'll find a use for you." I'd say to it.

Okay, that's silly. I don't usually talk to my vegetables.

I did find a use for it though thanks to my theme-of-the-week cookbook! I swear, this'll be my last one out of here for a while.

Ingredients

1 small butternut squash, cut in half lengthwise, seeds and fibres removed
½ head of garlic, papery layer removed, but the rest unpeeled
1 tbsp olive oil
¼ large onion, finely chopped
2½ tbsp curry paste
2 15oz cans chickpeas, drained and rinsed
¼ cup tahini
2 cloves of garlic, finely chopped
¼ cup beer (something bitter, like Anchor Liberty Ale, is a great choice as you want to counteract the sweetness of the squash)
1 tbsp olive oil
½ lemon
¼ tsp srircha
salt and pepper to taste

Directions

Preheat oven to 325ºF.

See? I told you I'd find a use for you!

Wrap unpeeled garlic in foil and place on a baking sheet with squash halves. Roast in oven until garlic is buttery soft and squash is cooked through. Depending on your oven (and mine's a wonky one) this could take anywhere from 45 minutes to an hour.

Heat 1 tbsp oil in skillet over medium heat. Add onions and curry paste and sauté until just soft. Remove from heat and set aside.

When the squash is cool enough to handle, remove the skin and place the flesh in the bowl of a food processor. Add chickpeas and process until just about smooth. Add the remaining ingredients and blend until desired consistency.

Who knew beer + hummus would be such a winning combination?

Serve with pita, vegetables or use as a sandwich spread. I'm currently eating it with leftover roast pork on some amazing multi-grain loaf from Future Bakery.