Roasted Squash with Cashew Hummus and Herb Gremolata

Roasted Squash with Cashew Hummus and Herb Gremolata
Serves 4 to 6

This recipe works as a great side dish or main course for vegetarian guests. The cashew hummus can stand alone as a dip for crudité, chips, or pita.

2 acorn squash, halved, deseeded and cut into about 2” wedges
1/4 cup extra virgin olive oil 
1 teaspoon salt 
1 teaspoon curry powder
¼ teaspoon cayenne pepper
1 tablespoon sherry or red wine vinegar 
1 bunch cilantro, chopped 
1 cup raw cashews
1 15 oz. can chickpeas, drained and rinsed
1 chipotle pepper, in adobo
Juice 1 lime
1 teaspoons salt
½ cup pomegranate seeds
Gremolata, recipe below

Preheat oven 425° F. Toss squash on baking tray with olive oil, salt, curry powder and cayenne. Roast until charred slightly and tender, about 40 minutes. Remove and toss with sherry vinegar and cilantro. 

While squash is roasting smoke cashews, can also be done with raw cashews. Cool slightly and place in a blender with chickpeas, pepper, lime juice, salt and enough water to become smooth and reach desired texture (about ½ cup). Makes about 3 cups. 

Smear on the bottom of a plate and top with squash, pomegranate seeds and gremolata. 

Gremolata
Makes about 2 cups

1 lemon, rind removed and minced
3 cloves garlic, minced
1 bunch parsley, finely chopped
½ cup breadcrumbs
¼ cup extra virgin olive oil

Combine all ingredients. If you’d prefer a cooked gremolata, heat the olive oil in a medium skillet over medium heat and add garlic and lemon zest. Cook for a minute or two until fragrant then add breadcrumbs and toast. When almost done toasting, adding parsley and cook until fully wilted. Extra gremolata can be used for salads, pastas, or meats.