Hella Cucurbita
I cannot guarantee you won’t turn into squash after eating all this. I know I did. and yet I wonder why people keep following me with giant knives…
Curried Roasted Butternut Squash Hummus Spread
2 cups (400 g) chopped roasted butternut squash
15 ounces (1 can, 425 g) cooked garbanzo beans, drained and rinsed
1 big clove garlic, grated
1 tablespoon (15 ml) extra-virgin olive oil
1/4 cup (64 g) tahini
2 tablespoons (30 ml) fresh lemon juice
1 generous tablespoon (6 g) curry powder
1 teaspoon ground cumin
1.2 teaspoon coarse sea salt
1/4 teaspoon ground black pepper, to taste
Place all the ingredients in your food processor or blender, process until smooth, scraping sides with a rubber spatula once or twice.
Serve chilled, at room temperature, or even warm, with crackers, pita bread, chips…
Yield: about 3 cups
no picture for what follows: I was too hungry and too greedy for it. but you’ve seen scrambled tofu before, haven’tcha?
Pumpkin Tofu Scramble
1 tablespoon (15 ml) peanut oil
2 cloves garlic, grated
1/3 cup (53 g) chopped onion
1/4 cup (30 g) nutritional yeast
1/4 teaspoon ground black pepper, to taste
1/2 teaspoon fine sea salt
1 teaspoon dried sage
1/8 teaspoon grated nutmeg
1/2 teaspoon paprika
1/2 teaspoon dried oregano
16 ounces (454 g) firm tofu, drained and crumbled
1 1/2 cups (366 g) pumpkin purée
In a large skillet, heat the oil on medium. Cook garlic and onion until tender and fragrant.
Add yeast, pepper, salt, sage, nutmeg, paprika, and oregano. Cook for 1 minute.
Add tofu, cook until slightly browned, about 5 minutes. Stir in pumpkin and cook until just heated through, about 2 minutes.
Yield: 2 to 4 servings
g. said,
October 25, 2008 at 9:13 am
{I love your blog!!}
g.
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Agnesss =)) said,
October 25, 2008 at 9:28 am
HEY CELINE!!!
What a great creation!! Again =D Such an AUTUMN-y themed Hummus !! Have to try it!!
Well,well…will I “see” you on my blog again…?? I’ll appreciate it VERY MUCH, you talented one :D!!
http://www.agnesworldofveganpleasures.blogspot.com
Enjoy the weekend!!
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veganverve said,
October 25, 2008 at 9:33 am
OMG! I’m in love with this idea!!! I just discovered the “joys” of butternut squash this fall and I’ve been trying to find recipes to use it in. AH! Thanks for the recipe, this is sure to be amazing!
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Sanja said,
October 25, 2008 at 10:47 am
Pumpkin tofu scramble? Genius!
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River (Wing-It Vegan) said,
October 25, 2008 at 11:39 am
Sweet! It’s so yellow and vibrant. I want to stick my face in it and eat it all up! My face my end up all messed up and sticky, but maybe butternut squash has some kind of wrinkle prevention properties?
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VeggieGirl said,
October 25, 2008 at 11:50 am
**turning into squash now**
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culinarycory said,
October 25, 2008 at 12:23 pm
I never thought about doing roasted butternut squash with hummus. I think it’s a great idea and interesting combination.
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Deb Schiff said,
October 25, 2008 at 12:58 pm
Brilliant! I’m so glad I bought a butternut squash yesterday at the co-op. Per usual, your awesomeness has no bounds!
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Ricki said,
October 25, 2008 at 1:27 pm
Gotta, gotta have this!!! And a new tofu scramble, too–my life is complete!! :)
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JohnP said,
October 25, 2008 at 1:31 pm
I have so many butternut squash! I keep looking for new things to do with them, and your recipes look fantastic, as always!
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lisa (show me vegan) said,
October 25, 2008 at 1:34 pm
I haven’t thought of adding pumpkin to tofu scramble! And the spread is beautiful. One of my favorite bands is The Gourds, by the way, so that would be the perfect soundtrack for this dish.
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Nicole said,
October 25, 2008 at 1:41 pm
Oh man! I’m making that hummus today, no doubt about it.
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Celine said,
October 25, 2008 at 2:09 pm
River: you might be onto something. I’ll be sure to dive in headfirst the next time I slap the stuff onto bread. I’ll keep you posted. or, you know, curse you for suggesting it if it doesn’t pan out and leaves me covered in zits.
JohnP: you know, if you have too many of them…I’m right here?
Lisa: The Gourds? best band name EVER.
thsnk you for visiting, and have a great weekend! hope it’s not too cold where you’re at. if it is, all the more reason to stay in & spend the day cooking/baking, I suppose.
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Joanna said,
October 25, 2008 at 2:09 pm
i eat so much hummus when it’s in the house. i don’t know if that’s a bad thing or not because it is good for you, right? haha
love the pumpkin tofu scramble. do you know how many ounces are in a standard block of tofu? i used half a block last night for dinner, but i want to make this.
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Celine said,
October 25, 2008 at 2:18 pm
Joanna: it depends on if, uhm, you digest the hummus well or not. if you know what I mean.
oh, good thing you mention the tofu size! I will go edit the post, but I’m talking about a 16 oz block. you can easily halve the recipe too to finish up the leftover block, no doubt.
edit: turns out it already was noted. woohoo, I’m not entirely senile. (yet.)
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Jes said,
October 25, 2008 at 2:31 pm
Pumpkin. Tofu. Scramble.
You’ve made my weekend!!!
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Veggie Wedgie said,
October 25, 2008 at 2:36 pm
The hummus sounds delicious!
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eliane said,
October 25, 2008 at 3:20 pm
oh, I love hummus… and I have everything I need at home, isn’t it amazing? for both recipes, actually… I’ll be orange by monday…
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shellyfish said,
October 25, 2008 at 5:28 pm
This sounds too good to be true, thus I think you’re making it all up! No, seriously, how do you come up with this? I roasted some pumpkin yesterday, so I have the technology…
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Kelly said,
October 25, 2008 at 6:54 pm
Yummy. I’ve tried sweet potato hummus before and it was quite good so I have to imagine yours is amazing as well. The pictures are gorgeous as always by the way. I am so jealous of your fantastic table!
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Melisser said,
October 25, 2008 at 7:20 pm
I love the colors of the blog! so pretty.
These both sound SO good & look fabulous.
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Rosa said,
October 25, 2008 at 9:03 pm
What a fantastic hummus! Really original and flavorful!
Cheers,
Rosa
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Luciana said,
October 25, 2008 at 11:57 pm
You need a squash intervention like I need a sweet potato intervention. Although, I suspect neither of us is ready to kick the habit, and who would want to really? It all looks so yummy!
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Andrea said,
October 26, 2008 at 2:14 am
Omg. The hummus looks so freaking good, but they didn’t have any butternuts at the market. woez!
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vegan addict said,
October 26, 2008 at 4:30 am
I have naked pitas! They need something fall-y and fancy to cover them up. This will do, this will definitely do…
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Celine said,
October 26, 2008 at 8:09 am
what’s on your pic, Amy? I can’t tell. I’m as blind as a bat.
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Erin said,
October 26, 2008 at 4:46 pm
Wait a minute–a pumpkin tofu scramble….and NO PICTURE?!?! WTF, Celine?!
I’ll let it slide only because you shared the recipe! :D
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Diann said,
October 26, 2008 at 8:57 pm
Mmmm, yummy like pumpkin hummus but with roasted goodness.
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Bethany said,
October 26, 2008 at 10:17 pm
pumpkin scramble? how clever. sounds like a perfect bfast!
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veganview said,
October 26, 2008 at 11:37 pm
That has to be one of the most delicious and unique hummus platters I have ever seen. I just made some pumpkin muffins, but now I want to try this for some savory goodness. Looks great! Your pics are always so beautiful.
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vaala said,
October 27, 2008 at 3:36 am
I love the sound of that hummus. Always on the look out for different variations to keep the boy happy (he is a hummus-eating monster…make a batch and it’s gone within the day!).
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Celine said,
October 27, 2008 at 8:50 am
thanks, everyone!
a hummus-eating monster, eh, Vaala? right on time for Halloween too.
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Vegannifer said,
October 27, 2008 at 4:14 pm
When my kitchen is back in working order, I’m totally turning my squash into hummus and my pumpkin into scramble. Too delicious!
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mihl said,
October 27, 2008 at 5:38 pm
This will probably be my new favourite hummus version!
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allularpunk said,
October 27, 2008 at 6:37 pm
yes please, if you could just..pass..that dip over…*throwin’ elbows left and right to knock others out of way*…ah there we go.
now i am happy.
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VKO-Lifestyles of the Chic & Vegan said,
October 27, 2008 at 8:45 pm
The pictures are gorgeous & the thought of butternut squash hummus makes my mouth water!!
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Shelby said,
October 27, 2008 at 8:52 pm
That pumpkin tofu scramble was the bee’s knees! I made it this morning. And no I don’t know why I said “the bee’s knees”, it just came to me.
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peanutbutterboy said,
October 28, 2008 at 3:37 am
Looks wonderful, I’m always up for a new hummus based dip. I just bought 4 cans of pumpkin puree, perhaps that would be a good shortcut…
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alaina said,
October 28, 2008 at 4:08 am
that always happens to me; i plan on writing a blog post on something then i just eat it before taking a picture. dang!
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Juma said,
October 28, 2008 at 7:30 am
That hummus must be wonderful! It sounds delicious.
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Celine said,
October 28, 2008 at 8:22 am
I like “the bee’s knees”. it’s very nice and…bendy? yeah.
thanks for dropping by, guys! you’re the bee’s knees, for real. oops! Shelby, look what you’ve done to me.
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Karyn said,
October 28, 2008 at 3:08 pm
I also like pumpkin hummus and pumpkin scramble, though I tend to throw in chuncks of baked squash into the scramble instead of puree. Both of yours look wonderful!
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Teddy said,
October 29, 2008 at 7:21 pm
there is NOTHING wrong with a lil bit of an oat addiction haha
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veganupnorth said,
October 30, 2008 at 7:42 pm
this looks so good I don’t know what to say. except that I will defenitly try it, if I could find butternut squash in sweden…
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Gluten Free Pasta with Pumpkin-Coconut Sauce and Kale said,
November 2, 2008 at 12:24 am
[...] and Candied Pumpkin Seeds at Epicurious Spicy Enchiladas with Pumpkin Sauce at MarthaStewart.com Curried Roasted Butternut Squash Hummus and Pumpkin Tofu Scramble at HaveCakeWillTravel Gluten Free, Sugar Free, Vegetarian, Wheat Free, main dishes, recipes [...]
Rachel said,
November 2, 2008 at 12:36 am
This looked so yummy I just had to link to it! Can’t wait to make it myself:)
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monica said,
November 5, 2008 at 1:29 pm
Aah! This looks amazing! I might try this with an acorn squash I have on hand.
Reply
maris said,
November 10, 2008 at 1:26 pm
This is such a great fall-y hummus dish! I have coworkers coming over for a fall/thanksgiving get together next week and I’m definitely planning to make this.
Thanks for the great recipe! I love your blog!
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December 18, 2008 at 8:07 pm
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[...] dinner tonight, I was craving something exotic. I know this is random, but I wanted Celine’s Pumpkin Tofu Scramble! Oh, I adore this dish so much. I added a pinch of cinnamon, some soy milk (for extra creaminess [...]