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