Tim created this recipe with ‘Winter Sweet’ squash, but he says ‘Black Futsu’ or a butternut type are good substitutes.

Recipe serves 6-8 people as an appetizer, or several days worth of snacks.

Ingredients:

• 1 medium winter squash (‘Winter Sweet,’ ‘Black Futsu,’ or butternut)

• 16 oz. cooked chickpeas (rinsed and drained if using canned)

• 1/2 cup tahini

• 3/4 cup good quality olive oil

• 1 lemon, juiced

• 4 cloves garlic, peeled

• Salt

Method:
Preheat oven to 400 degrees F.

Carefully cut the squash in half, reserving one half for another use (or use to double this recipe). Scrape away the seeds and membrane from the interior of the squash, then cut into four wedges. Carefully peel the skin from the outside of the squash wedges using a peeler or knife. Cut three of the squash wedges into imperfect “sticks” or similarly dippable bite-sized pieces, reserving any scrap pieces. 

Cut the remaining squash wedge into chunks and combine with any scraps from cutting the squash sticks in a mixing bowl. Season generously with salt, drizzle with a small amount of olive oil, and transfer to a baking dish or sheet tray. Bake for 15 minutes, add the garlic cloves, and bake for 5 more minutes or until caramelized and tender. Combine the cooked squash, chickpeas, tahini, and lemon juice in a blender or food processor, and puree until smooth, working in batches, scraping down the sides, and adding a touch of water if necessary. Once smooth, add the rest of the olive oil. Adjust seasoning with salt and lemon juice to taste, and serve with the crudité sticks.