Although, those blustery sweater days have got me thinking about warm comfort food. Luckily, the local veggies know how to usher just the right things into season at the perfect time. It's squash season, and there's something about the warm density and softness of squash that make me feel soothed at the end of a chilly day.
The collard greens, carrots, and red pepper add to the vibrancy of the meal, and were all locally grown by my lovely farmers, Laura and Shannon, who keep my belly happy over at Black Kettle Farm. To contrast the soft texture of the squash I added a handful of walnuts to each bowl, and poured the veggies over huge bowlfuls of one of the best hummuses I've ever made.
Local Veggies over Apple HummusFor the Hummus:
4 cups chickpeas
1/2 cup water
2 teaspoons apple cider vinegar
2 teaspoons ginger
1 teaspoon salt
2 tablespoons dried basil
3 cloves of garlic (or 1, depending on your garlic tolerance)
1/2 local apple - experiment with a variety you've never tried before! I used one called "Sweet Tart" which is an apple that is unique to a nearby farm!
Combine all ingredients in a food processor or blender, and blend until smooth. Transfer to a large sauce pan and head on medium-low heat while the veggies are cooking.
For the local veggies:
1 onion, chopped
2 cloves garlic, smashed and diced
1 delicata squash, cut into small pieces and with the seeds taken out
1 red bell pepper, chopped
2 carrots, chopped
4 leaves of collard greens, diced
1/2 cup walnuts, coarsely chopped
1 teaspoon ginger
1 teaspoon turmeric
1 teaspoon corriander
1 teaspoon cumin
1/2 teaspoon salt
1/4 cup olive oil
Place your stir-fry pan on medium heat with 1/4 cup of water. Add your onions, and let them cook for a couple of minutes before adding in the garlic. Cover for 3 minutes, until the onions are translucent. Add in the delicata squash -- you might need to add in a little more water at this point -- and cover and let cook for 15 minutes. When the skin of the squash has become soft, add in the pepper, carrots, and collards, stirring to ensure even cooking. Add in the spices, salt, and walnuts, and cover for 5 minutes. Pour over bowls of hummus, and drizzle with olive oil. Serves 2
The winner of my giveaway was vegangirl, who I have emailed - Congratulations!
Have you ever used delicata squash? Another great way to use it is to bake it in the oven. What's your favorite recipe for this gourd?