Recipes

Ingredients

• 3 cups (750 mL) diced butternut squash
• 1/3 cup (75 mL) olive oil, divided
• 1 tbsp (15 mL) finely chopped fresh thyme
• 1 tbsp (15 mL) honey
• 1/2 tsp (2 mL) each salt and pepper, divided
• 1 can (19 oz/540 mL) chickpeas, drained and rinsed
• 1/4 cup (60 mL) tahini paste
• 1/4 cup (60 mL) lemon juice
• 1/2 tsp (2 mL) each ground cumin, coriander and paprika
• Pinch each ground cinnamon, nutmeg and cayenne pepper
• 2 tbsp (30 mL) finely chopped fresh parsley
• 24 baguette slices, toasted
• 1 pkg (125 g) San Daniele® Prosciutto, halved
• 1/2 cup (125 mL) shaved Parmesan cheese

Directions

1. Preheat oven to 425˚F (220˚C). Toss together butternut squash, 2 tbsp (30 mL) oil, thyme, honey, and 1/4 tsp (1 mL) each salt and pepper. Arrange in single layer on parchment paper–lined baking sheet. Bake for 15 to 20 minutes or until golden and tender; let cool completely.
2. In food processor, pulse roasted butternut squash, chickpeas, tahini paste, remaining oil, lemon juice, 2 tbsp (30 mL) water, cumin, coriander, paprika, cinnamon, nutmeg and cayenne until smooth. Stir in parsley, and remaining salt and pepper.
3. Spread 2 tbsp (30 mL) hummus over each toasted baguette. Top with prosciutto and Parmesan.
4. Tip#1: Substitute pita chips or seed and nut crackers for baguette toasts if desired.
5. Tip#2: Use remaining hummus as a spread in sandwiches or add to a charcuterie board.