In The Vermont Non-GMO Cookbook (Skyhorse Publishing, 2017) by Tracey Medeiros, celebrates the organic and non-GMO ingredients that can be found in the Vermont region. There are recipes varying from appetizers to baked goods and everything in between.
This hummus recipe has a nice combination of sweet and savory. The roasted delicata squash and red onion adds a great dimension with an earthy sweetness and creamy texture combined with the woody pine flavor from the fresh rosemary leaves.
- 2 delicata squash (about 1 pound each)
- 3-1/2 tablespoons extra-virgin olive oil, divided, plus extra
- Salt and freshly ground black pepper
- 1 pound red onion, peeled, ends removed, and cut into halves
- 1 teaspoon pure Vermont maple syrup
- 1 medium garlic clove, peeled and coarsely chopped
- 1-1/2 cups cooked chickpeas, drained (reserving the juice), and rinsed
- 2 tablespoons tahini, or as needed
- 1/4 cups fresh lemon juice, or as needed
- 1/2 teaspoon fresh chopped rosemary leaves, plus extra for garnish
Roasted Delicate Squash Seeds
- Delicata seeds
- Extra-virgin olive oil
- Himalayan fine pink salt and freshly ground black pepper
- To make the hummus: Preheat the oven to 450 degrees Fahrenheit. Lightly grease a baking sheet and set aside.
- Cut the squash in half lengthwise, then scoop out the seeds and strings, reserving the seeds for later use.
- Drizzle with 1 tablespoon of the oil, making sure to evenly coat the squash. Place them, cut-side down, on the prepared baking sheet. Season with salt and pepper.
- Place the onions in a bowl and toss with 1/2 tablespoon of the oil, maple syrup, and salt and pepper to taste.
- Place the onion cut-side down, on the same baking sheet with the squash.
- Roast until the squash is fork tender and the onions are caramelized, about 35 minutes.Set aside to cool. While the squash is cooling, start roasting the squash seeds.
- Reduce the oven temperature to 325 degrees Fahrenheit. Rinse the squash seeds to remove any stringy pulp. Drain in a colander. Pat the seeds dry with paper towels, then place them in a small bowl and toss with just enough olive oil to coat. Spread the seeds in an even layer on an ungreased baking sheet and season with Himalayan salt and pepper to taste.
- Bake, stirring occasionally, until the seeds are dry and crunchy, about 25 minutes. Set aside to cool.The seeds can be stored in an airtight container and will keep for up to 1 month.
- When the squash is cool enough to handle coarsely chop, leaving skins on, or scoop out the flesh and discard the skins.
- Transfer to a food processor and add the onions, the remaining 2 tablespoons of oil, garlic, chickpeas, tahini, lemon juice, and rosemary.
- Process until smooth, adding the reserved chickpea juice as needed.
- Adjust seasonings with lemon juice, olive oil, and salt and pepper.
- Transfer to a bowl, drizzle olive oil, and garnish with roasted seeds and rosemary.
- Serve with crusty bread, vegetables, or crackers.
More from The Vermont Non-GMO Cookbook:
Tracey Medeiros is a food writer, food stylist, and recipe developer and tester. She writes "The Farmhouse Kitchen: A Guide To Eating Local" column for Edible Green Mountains Magazine. Medeiros is also the author of The Vermont Non-GMO Cookbook (Skyhorse Publishing, October 2017) The Connecticut Farm Table Cookbook (The Countryman Press, May 2015) The Vermont Farm Table Cookbook (The Countryman Press, May 2013) and Dishing Up Vermont (Storey Publishing, April 2008) honored as 2010 National Indie Excellence Awards Finalist and 2009 Best Books Award Finalist (USA Book News). The Vermont Non-GMO Cookbook is a 2018 Readable Feast Cookbook Awards Finalist. She travels regionally as a guest cooking instructor sharing her commitment to the sustainable food movement while providing skillful cooking demonstrations.