Spicy Acorn Squash Hummus Slice of Jess

Goodbye Summer, Hello Squash.

These delicious squash recipes are bursting with the flavors of fall, and I cannot wait for you to try them.

Spicy Acorn Squash Hummus: A creamy, spicy alternative to traditional Hummus. Trust me, you’ll fall in love.

Ingredients:

2 small Acorn Squash
1/4 cup Tahini
3-4 Tbsp Olive Oil + more for cooking & garnish
2 Garlic Cloves (you can add 3 if you like Garlic)
2-3 tbsp. Lemon Juice
1 tbsp. Harissa (you can find this ethnic Chili Paste at Whole Foods or Trader Joe’s)
S+P to taste
Red Pepper Flakes, to garnish (optional)
Assorted Crackers, for serving
Radish slices, for serving
Cucumber slices, for serving
Carrot sticks for serving

Note: You can sub one Acorn Squash with a can of Chickpeas. Simply rinse and drain, then add at step 6.

Directions:

Preheat the oven to 400F.
Cut both Acorn Squash’s in half and remove the seeds.
Line a baking sheet with parchment paper and place Squash halves inside up. Drizzle with Olive Oil (about 1 tbsp.) and S + P.
Bake 25 minutes, or until pierced with a fork easily.
Once Squash has finished baking, set aside to cool.
In a blender, add cooled Squash, Tahini, Olive Oil, Garlic, Lemon Juice and Harissa. Blend on high until creamy. Add S + P to taste.
To serve, place in a dipping bowl and drizzle with Olive Oil and Red Pepper Flakes. Serve with assorted Crackers, Radishes, Cucumbers & Carrots.

This also goes great on cold-cut Sandwiches.

Roasted Butternut Squash Bruschetta: The perfect appetizer for the upcoming holiday season. These bad boys won’t last long at your social gathering; might want to make a double batch. I’m completely serious.

Ingredients:

1 Butternut Squash, cubed & roasted
1 French Baguette, thinly sliced & toasted
Almond Pesto
3-4 ounces Feta Cheese, crumbled
2-3 fresh Sage Leaves, minced
Olive Oil (as needed)
Red Pepper Flakes, to taste
S + P, to taste

Note: Most grocery stores will sell pre-cut Butternut Squash and pre-made Crostini’s. If you’re in a pinch for time, opt for these to make this appetizer prep even easier.

Directions:

Slice the Baguette into smaller bite site portions. Slice at an angle to create more surface area on each slice.
Brush both sides of the Bread with Olive Oil and sprinkle with S + P. Place in a 450 degrees oven for 10 minutes or until edges are golden in color. Once toasted, remove from oven and set aside (you can sub pre-made Crostini’s, if desired).
Slice the uncooked Butternut Squash in half and remove the seeds. Start slicing the inside flesh into small cubes, around the size of a bouillon cube. Place your cubes in a mixing bowl. Make sure to cut off all the skin portions and discard.
Once the Squash is cubed, toss with a small amount of Olive Oil and S + P.
On an oiled baking sheet, roast the Squash cubes in a 450 degree oven for 15 minutes, turning once halfway through. Your squash should be browned and have a slight crunch to the outside.
Now you just need to assemble the Bruschetta. First place down the toasted Baguette slices and spread a small amount of Pesto on each piece. Then layer your Squash, Feta and sprinkle with Sage and Crushed Red Pepper Flakes. Serve immediately.