- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 381
- Total Fat
- 25 g
- Saturated Fat
- 3 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 9 g
- Sugar
- 6 g
- Protein
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 436 mg
- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 381
- Total Fat
- 25 g
- Saturated Fat
- 3 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 9 g
- Sugar
- 6 g
- Protein
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 436 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Remove the seeds from the squash. Brush with a thin layer of olive oil and sprinkle with 1/4 teaspoon salt. Place on a baking sheet, cut-side down. Roast until tender when pierced with a knife, 30 to 40 minutes. Let cool completely.
- Scoop the flesh of the cooled squash into a food processor, discarding the skin. Add the chickpeas, tahini, chipotle, lemon juice and 3/4 teaspoon salt. Process until mostly smooth. With the machine running, drizzle in the olive oil and process until very smooth and creamy, about 1 minute. Transfer to a serving bowl and drizzle with olive oil, then sprinkle with sesame seeds and chili powder to garnish.
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