I LOVE fall and all the delicious, comforting local produce it brings, so I am quite happy that the weather is cooling down a bit - we even saw a bit of rain this week in my next of the woods - and I was even happier to find the first squash of the season at my local farmgate! Woo hoo! Squash season is here!
So it only made sense to do this week's episode of In My Plant-Based Kitchen on squash! In it I walk you through the process of cooking a WHOLE squash in the instant pot (goodbye awkward cutting), and demo my Kabocha Hummus with Sundried Tomatoes and Lime. It's my favourite way to cook squash these days, (and you can do it with any kind of squash). Note that the heavier the squash the more time you need to give it in the ipot -- I talk about how to figure out the time in the video.
This recipe shouts fall to me - it's packed with flavour and healthy goodness too (antioxidants and fibre and minerals, oh my!)
Check it out below:
Kabocha Hummus with Sundried Tomatoes & Lime
Ingredients:
- 1 large clove garlic
- 1 ½ cups chickpeas (1 can)
- 1 tbsp tahini
- ½ cup kabocha squash, roasted
- 1/3 cup water
- Juice of ½ a lime (about 1 tbsp)
- 1-2 tsp thai chili sauce or hot sauce, to taste
- Salt or salt alternative to taste
- ¼ cup rehydrated sundried tomatoes
Directions:
- Place garlic clove in food processor and mince.
- Place the rest of the ingredients except chili sauce, salt and sundried tomatoes in the food processor and process until everything is smooth and creamy (add more water if necessary to get the consistency you like).
- Add chili sauce and salt to taste. Adjust for lime juice at this point too.
- Add sundried tomatoes and pulse until tomatoes are broken but still a bit chunky
- Garnish with red chili flakes and lime wedges if desired.
- Serve with cut vegetables and/or a whole grain baguette. Or use in wraps, on toast or any other way you love hummus!
And what about the soup?
But that's not all! I promised to share a second recipe using Kabocha Squash so you can use the rest of that baby up! This is also an absolutely scrumptious recipe, full of smoky goodness.
Smoky Kabocha Curry Soup
5-6 servings 10-12 servings – can easily be doubled
Ingredients:
- 1 medium-large onion, diced
- 3-4 bulbs garlic, minced
- ½ medium head of cauliflower, cut into florets
- 1 tsp smoked paprika
- 2 tsp mild curry powder
- ½ medium-large kabocha squash, peeled and diced (approximately 4 cups)*
- ½ cup red lentils, rinsed
- 5 cups of vegetable stock
- Salt and ground pepper to taste
- Suggested garnishes: cashew cream and balsamic reduction
Directions:
- Heat a soup pot over medium heat and when it’s hot add onion and sauté until translucent. Add garlic and cauliflower and mix well. Cook for a few minutes until the cauliflower starts to soften, adding a little water if the garlic starts to brown.
- Add the squash and the spices, mix well and cook for another 5 minutes.
- Add lentils and vegetable stock and bring everything to a boil.
- Lower heat and cook for 20-25 minutes, until the vegetables are soft and the lentils are cooked and falling apart. Now blend the whole thing up until smooth, either in your blender, or with a hand blender.
- Season to taste with salt and pepper, and drizzle with cashew cream and balsamic reduction to serve.
*Another winter squash variety, such as acorn or butternut, could also be used in this recipe.
NOTES:
- If you have pre-cooked squash (e.g. if you have already cooked it whole in the ipot add it at the same time as your lentils and stock).
- To cook this soup in the instant pot simply saute the onion and garlic until they are translucent, then add everything else to the pot and bring to pressure. Cook for 15 minutes, then allow the pressure to come down naturally. Blend and serve.
To make the cashew cream:
Ingredients:
- ½ cup (heaping) cashews, soaked
- ¼ cup water (+1-2 tbsp if needed)
- Pinch of salt
- 1-2 tsp lemon juice
Directions: Place all the ingredients in a blender, starting with just ¼ cup water and 1 tsp lemon juice. Blend until smooth, adding more water and/or lemon juice and a second pinch of salt, to achieve the taste and consistency you like.