New Year’s Eve parties are absolutely littered with unhealthy foods. Maybe everyone is looking for that final hurrah before coming face to face with their diet resolutions? But we have found a secret: eating healthy, local food doesn’t mean eating foods that taste bland.
To wrap up our marathon of winter squash recipes, here’s a sweet, herb-loaded dip, hummus, or even a sandwich spread that has a richness that you can’t quite put your finger on. To make sure no one discards it as tree hugger rabbit food, there is a kiss of parmesan cheese that makes it a surprise crowd pleaser. Slip a dish of it onto the chip table at your next party with some fancy rustic crackers (like the ones Ashera Fine Baking makes for Tamworth Distilling, maybe??) and start changing the game of unhealthy snacks that dominate the snack table!
Herby Winter Squash Hummus
- 12 oz winter squash, roasted and pureed (butternut works well, as will pumpkin or, like we used, Hubbard squash–click to see how we processed that squash)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 teaspoon dried mint (or 1 Tablespoon fresh mint, minced)
- ¼ cup walnuts, chopped
- 2 Tablespoons grated Parmesan cheese
- Salt and pepper to taste
1. Cook onions in the oil over medium heat with a pinch of salt until browning and caramelized. This will take about 15-20 minutes and may require close attention and/or lowering the heat to prevent burning, depending on your stove.
2. Combine onions with all other ingredients and blend with a blender, food processor, or immersion blender.
3. Season with salt and pepper to taste, and enjoy with anything you can dip or spread things onto!