When faced with an abundance of winter squash, Harvest Restaurant chef Coby Lee Ming might have served it mashed, roasted or puréed into soup. Instead, she made hummus. At the Louisville, Kentucky, restaurant, Ming roasts kabocha squash and blends it into homemade hummus; the earthy flavors balance the accompanying bold flavors of tahini and garlic-chile paste. Ming dips pretzel crostini and pickled vegetables into the hummus at the restaurant, but at home, you can serve this newfangled dip alongside any crunchy accompaniments you have on hand.
Kabocha-Squash HummusRecipe adapted from Coby Lee Ming, Harvest Restaurant, Louisville, KY
Yield: 2 cups
Cook Time: 35 minutes