2 Tbsp pepitas, shelled
2 lbs butternut squash, split lengthwise seeds removed and discarded
14 oz chickpeas, can drained and rinsed
½ cup tahini
½ tsp ground cinnamon
1 clove garlic
2 oz feta cheese, crumbled (about 1/2 cup)
½ cup packed arugula, lightly leaves roughly chopped
¼ cup pomegranate seeds
Warm whole-wheat pita triangles, for serving
1. Preheat the oven to 425ºF. Spread the pepitas out on a baking sheet and toast until fragrant and light brown, about 7 minutes. Transfer to a small bowl and let cool.
2. Line the same baking sheet with parchment paper. Roast the squash cut-side down on the baking sheet until the skin is brown in spots and the flesh very tender when pierced with a knife, about 45 minutes. Let the squash cool on the baking sheet until cool enough to handle, about 40 minutes.
3. Peel the skin of the squash away and discard. Add the squash flesh, chickpeas, tahini, cinnamon, garlic and 2 teaspoons salt to the bowl of a food processor and process until smooth. Add 3 to 5 tablespoons water to thin out the mixture until it is smooth and light. Scrape the mixture out into a 2-quart serving dish or 9-inch glass pie plate.
4. Squeeze the juice from the lemon half all around the surface and scatter the feta, arugula, pomegranate seeds and pepitas on top. Serve with warm whole-wheat pita triangles.
Source and Credits
Courtesy of Food Network Kitchen.
Copyright 2016 Television Food Network, G.P. All rights reserved.