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Prep Notes (one per line)
Butternut squash - peel and 1-inch dice Lemons - juice to yield 1/3 cup — look at you, operating like a highly paid adult. Chickpeas - drain and reserve liquid Garlic - mince
Instructions
Preheat the oven to 400 degrees. Place the butternut squash on a sheet pan and drizzle with the olive oil. Sprinkle with the cinnamon, 2 tsp salt and 1 tsp pepper. Toss with your hands and spread the squash out in one layer on the pan. Roast for 25 minutes, until tender and set aside for 15 minutes to cool. Reserve 1/4 cup of squash for the garnish and transfer the rest to the bowl of a food processor fitted with the steel blade. Add the chickpeas, yogurt, tahini, lemon juice, garlic, hot sauce, 1 tbl salt and 1 tsp pepper and pulse until coarsely processed but not pureed. Add 1/4 cup of the reserved chickpea liquid and pulse a few times until combined. If the hummus is too thick, add more liquid a few spoonfuls at a time. Taste for seasonings. Transfer to a serving bowl, garnish with the reserved butternut squash, drizzle with the maple syrup if desired and serve at room temperature with toasted pita bread, and if it looks a little ugly, who gives a shit, keep moving.
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