Winter Squash Hummus

 2¼ cups

1½    pounds winter squash, such as
         butternut or delicata
¼     cup extra-virgin olive oil, plus more
        for drizzling
½     teaspoon kosher salt
2      garlic cloves, peeled and smashed
½     cup cooked chickpeas, rinsed
        and drained
1      tablespoon tahini
1½  tablespoons fresh lemon juice
        pinch crushed red pepper flakes
        freshly ground black pepper
        toasted pumpkin seeds for
        garnish (optional)
        pita bread, for serving

Nutritional information per serving ( ¼ cup):
Calories 102 (54% from fat) • carb. 11g • pro. 2g • fat 7g • sat. fat 1g • chol. 0mg • sod. 119mg • calc. 44 mg

1. Preheat the oven to 350°F with a rack in the middle position. Cut the squash in half and remove the seeds. Rub the flesh with 2 tablespoons of the olive oil and 2 generous pinches of the salt.
2. Place the squash cut side down in a roasting pan, with 1 garlic clove under the cavity of each squash half. Roast until the squash is very soft, about 20 minutes for delicata or 45 minutes for butternut. Scoop out the flesh from the squash. Put the squash and garlic in the work bowl of the Cuisinart® 7-Cup or 9 Cup Food Processor fitted with the universal blade. Add the chickpeas, tahini, remaining olive oil, lemon juice, remaining salt, black pepper, and pepper flakes. Process until smooth, about 2 minutes. Add up to ½ cup water while processing for a thinner hummus, if desired.
3. Taste and adjust seasoning as desired.
4. Transfer the hummus to a serving bowl or platter. Garnish with the pumpkin seeds, and serve the pita on the side. Store leftover hummus in an airtight container in the refrigerator for up to 1 week.