Acorn Squash and White Bean Hummus With Corn Relish

Makes8 servings
Prep Time20 minutes
Cook Time45 minutes

Ingredients
Directions

Ingredients

Hummus

1 1½-lb. acorn squash, halved and seeded
1 tbs. plus ½ tsp. extra-virgin olive oil, divided
½ tsp. plus ¼ tsp. sea salt, divided
1 15-oz. can white beans, drained (5–6 tbs. canning liquid reserved) and rinsed
2 tbs. tahini
Juice of 1 lemon
1 tsp. paprika
1 tsp. ground cumin

Relish

½ tbs. extra-virgin olive oil
1½ cups fresh corn kernels, from about 2 large cobs (or use frozen)
½ cup minced red onion
½ cup minced red bell pepper
1 jalapeño, minced
½ tsp. ground cumin
½ tsp. paprika
¼ tsp. sea salt
¼ tsp. freshly ground black pepper
2 tbs. apple-cider vinegar
2 tbs. water
2 tbs. honey
¼ cup chopped cilantro

Directions

Roast the acorn squash:

STEP 1

Preheat the oven to 375 degrees F.

STEP 2

Oil the squash flesh with ½ teaspoon oil and sprinkle with ¼ teaspoon sea salt. Place the squash, flesh side down, on a parchment-lined sheet pan.

STEP 3

Roast for 30 to 45 minutes, until the squash is fork-tender. Let the squash sit until it’s cool enough to handle, then use a spoon to scoop out the flesh, and discard the skin.

Prepare the relish:

STEP 1

While the squash roasts, heat a small pan over medium-low heat with ½ tablespoon oil.

STEP 2

Add the vegetables and spices; season with salt and pepper. Sauté for eight to 10 minutes, until the corn is cooked through.

STEP 3

Add the vinegar, water, and honey, and simmer for six to seven minutes, until the liquid has mostly evaporated.

STEP 4

Remove from the heat. Stir in the cilantro once the relish has cooled.

Prepare the hummus:

STEP 1

Combine all hummus ingredients, except for the canning liquid, in a food processor. Process until smooth, adding canning liquid as needed to achieve a smooth consistency.

STEP 2

To serve, scoop the hummus into a bowl. Create a well in the center and fill it with the relish. Serve with sliced vegetables, tortilla chips, or pita bread.

Nutritional information

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