Compared to the squashes that have been eaten in the Americas for over five-thousand years, the butternut is a precocious newcomer, first appearing in 1944 but quickly skyrocketing in popularity due to its thin skin, small cavity, few seeds and lewd shape. Packed with vitamin A, C and beta carotene, this squash has been embraced around the world in dips, desserts, soups and entrees. Below is a hummus-like recipe for the chickpea averse that is still high in protein thanks to the inclusion of Greek yogurt.
THE SIMPLE VERSION:
1 large butternut squash, peeled, deseeded and cut into 1-inch cubes.
1 cup fat-free Greek yogurt
1/2 cup tahini
2 bulbs garlic
2 tablespoons olive oil
1/4 tsp each of cinnamon, cumin, coriander & allspice
2 tbs lemon juice
Salt and pepper to taste.
FANCY PANTS ADD-IN:
2 tbs chopped cilantro, 1/2 tsp cayenne or white pepper.
DIRECTIONS:
Preheat oven to 400F. Peel away outer layers of garlic bulb skin, leaving skin of individual cloves intact. Cut 1/4 inch off top of cloves to expose individual cloves of garlic. Rub 1 tbs olive oil into each bulb then wrap in aluminum foil. In roasting pan, combine cubed squash with 1 tbs olive oil, then sprinkle with spices then stir to combine. Cover with aluminum foil, and roast alongside garlic for 30-40 minutes or until cloves and squash feel soft when pressed. Remove from oven and cool. Squeeze roasted garlic out of skins into bowl or storage container. Add butternut squash, tahini, yogurt and salt and pepper to taste. Mash together and stir until well combined evenly. Refrigerate covered.
