A new use for seasonal squash
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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.
Yield: 2 cups
Cook Time: 35 minutes
1 medium kabocha squash--peeled, seeds removed and discarded, and flesh coarsely chopped
2 tablespoons extra-virgin olive oil, divided
Salt and freshly ground black pepper
1 head garlic
One 16-ounce can chickpeas, drained and rinsed
1½ tablespoons tahini
1 tablespoon fresh lemon juice
1 teaspoon garlic-chile paste