Roasted Maple-Chipotle Kabocha Squash
Serves 420 mins prep40 mins cook
A delicious recipe featuring roasted kabocha squash served with a creamy hummus dip. The squash is flavored with maple syrup and chipotle chili powder, making it a perfect pairing with the silky smooth hummus. A healthy and flavorful option for winter meals!
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What you need
Instructions
1: Preheat the oven to 400°F and place the baking sheet in the oven while it preheats. 2: Add the squash to a large bowl and add the olive oil, maple syrup, chili powder, salt, and pepper. Toss to coat. 3: Add the squash to the hot baking sheet, spread out, and roast for 35-40 minutes, tossing every 15 minutes until tender and crisp. 4: While the squash roasts, prepare the hummus. Bring a pot of water to a boil and add the chickpeas, boiling for 5 minutes. Drain and remove the skins. 5: Add chickpeas, olive oil, tahini, lemon juice, baking soda, salt, cumin, red pepper flakes, garlic, and ice cubes to a food processor. Process until very smooth for 3-4 minutes, scraping down the sides as needed. 6: Spread the hummus onto a plate or shallow bowl. Serve the roasted squash over the hummus and add scallions, red pepper flakes, and pine nuts on top.View original recipe