This Loaded Winter Squash Hummus recipe was on the weekly rotation all last winter.  We could not get enough of it as it was so easy to whip up in no time.  Definitely became our go-to meal when we needed something delicious and fast.  I had all intentions of sharing it last winter but then it became March and there was not any winter squash.

 

Loaded Winter Squash Hummus

The flavors are Middle Eastern only in the sense that I use hummus, pomegranates, and a heavy shake of Harissa flakes.  Rest of the recipe is flavor rich as I use roasted delicata squash, along with sautéed kale, tangy feta and a sprinkle of mint.  I love using delicata squash for this recipe as I find it more flavorful and less sweet.  Personally I find butternut squash too sweet, and prefer more savory.  As well, the delicata squash is so easy to use as you give it a good wash and then slice it up.  No need to peel as the skin is tender enough to eat.  I also find the texture more creamy and flavor rich.

This recipe is very visual and most of the time I toss together.  In order to share with you I give you the basics such as how much hummus to use as well as the delicata and kale.  Otherwise, it is really about cooking the different parts of the recipe and then layering to create a beautiful and delicious meal.  It can also be served as an appetizer or a side dish.  Don’t forget to serve warm pitas alongside the recipe.

 

Loaded Winter Squash Hummus

* inspired by Sunset Magazine

** serves 2 as a main entree

Ingredients:

2 cups hummus – you can use this recipe or your favorite brand from the store

1 medium sized delicata

1/2 pound baby kale

1 small clove garlic, finely minced

2 ounces feta

1/4 cup chickpeas

handful pomegranate seeds

1/4 cup fresh mint, either very small leaves or finely chopped

olive oil

harissa flakes

pitas

How To:

Preheat oven to 425.

Wash the delicata squash and dry.  Then cut in half and remove seeds.  Cut into slices.

Lay onto a baking sheet and drizzle with a small amount of olive oil.  Toss to coat both sides.  Slide into the oven and roast for 8 minutes.  Flip the squash over and roast for another 10 – 12 minutes – only until lightly golden brown.

Heat a large frying pan over medium low heat.  Add the garlic, stir and then toss in the kale.  Cook until wilted but still bright green.  Remove from the heat and set aside.

Using a large spoon evenly spread the hummus on top of a serving platter.

Scatter the kale onto the hummus, then the squash, chickpeas, pomegranate seeds, crumble the feta over the top and then sprinkle the mint over the top.

Drizzle olive oil over everything, and then a dash or two of Harissa flakes.

Serve.

Eat.

 

 

 

 

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