Wednesday, November 19, 2014

Butternut Bonanza! Rosemary Butternut Hummus and Butternut Flat Bread!

Get in my belly! :P
Hello all! I hope your day is going awesome! Today and for the next few posts, I'm going to be posting ways to use up butternut squash (or any other winter squash) that you may have hanging around your kitchen that you don't know what to do with. That's why I'm calling this the Butternut Bonanza!

I recently bought some organic butternut squash in bulk (about 15 squash were in the box; but at a price of only $18, I couldn't resist!), and have been looking for different ways to use it up. Makes for creative uses in the kitchen! No butternut squash soup here! And as a bonus, these are all seasonal recipes, so if you're looking for cheap ways to make an awesome plant based 'Thanksliving' then here are some recipes for you! They may not be what you expect on Thanksgiving, but you won't miss the traditional recipes after trying these. Promise. :)

After all, I feel like everyone has a different tradition on Thanksgiving. To be honest, the Thanksgiving of my past usually didn't showcase the traditional mashed potatoes but instead had rice and beans. And our stuffing was Puerto Rican inspired with some sofrito thrown in. Of course we had to throw some sofrito in there! Being a Puerto Rican, we put that in everything! LOL!

First recipe I thought I would show you is a butternut squash hummus. Of course it had to be a dip recipe! It's appropriate, being that the name of the blog is Quickie Dips! :P And I have been lacking in posting dip recipes, so I thought it would good to have this as an appetizer. It has hints of rosemary and just a touch of nutmeg in the background just to make you think, 'What is it that I'm tasting?' It really brings the dish together. :) And here's a tip: make this the night before you're serving it, as the flavors intensify as it sits overnight. Yummo!



Now to go along with the dip, we had to have a dipper! It's a butternut squash flat bread that is completely whole grain, gluten free, gum free and has a wonderful chew to it. It's super simple to put together too! It may not taste like butternut squash, but I feel the squash gives the bread a softer texture without adding any fat; and since it doesn't have a 'squash-y' taste, it can be served with anything or as a pizza dough. Yum! :) It's definitely a whole grain taste, which I love, but if you're not into that, feel free to play around with the recipe and add some starches in the mix. So, for half the flours in the recipe, try substituting (by weight) with one or two of these flours: finely ground sweet rice flour, tapioca starch, potato starch, or arrowroot flour. Have fun and create your own unique bread! :)

If you need a guide on how to peel and break down squash, here is a great demonstration on how to do it. After I cube it, I usually simmer the squash in water that comes up halfway to the squash in the pot until it is soft enough to mash with a fork. Feel free to use any of your favorite winter squashes in these recipes if you don't have any butternut on hand.

Well, here goes! I hope you enjoy the recipes! :)

Rosemary Butternut Hummus

Yield: ~2 1/2 cups
Prep Time: 10 minutes

Ingredients:
220 grams (1 cup 1/2 inch cubed OR 3/4 cup mashed) cooked butternut squash
360 grams (2 cups) cooked and drained chickpeas (garbanzo beans)
40 grams (2 tablespoons) tahini
2 1/2 tablespoons lime juice
1 teaspoon minced fresh rosemary leaves
1/2 teaspoon fine pink Himalayan salt
1/2 teaspoon minced fresh garlic
1/4 teaspoon coconut sugar 
1/8 teaspoon cayenne powder
1/16 teaspoon freshly ground nutmeg

Instructions:
In a food processor, add the squash, chickpeas, tahini, lime juice, rosemary, salt, garlic, coconut sugar, cayenne, and nutmeg and process until smooth. 
Enjoy on some crudites or some butternut squash flat bread (below)! :)

Here is the nutritional information for this dip from CRON-O-Meter. This dip is high in folate, vitamin A, copper, and manganese, low in fat, and high on flavor! Woot woot!! :P No Thanksgiving coma here!


Butternut Squash Flat Bread

Yield: ~400 grams (4 little flat breads about 6 inches in diameter)
Prep Time: 20 minutes
Bake Time: 10 minutes

Ingredients:
100 grams (7/8 cup) certified gluten free oat flour
50 grams (1/4 cup + 2 1/2 tablespoons) teff flour
50 grams (1/4 cup + 1 tablespoon) buckwheat flour
3 tablespoons ground flax
1/4 + 1/8 teaspoon fine pink Himalayan salt
1/8 teaspoon baking soda
130 grams (3/4 cup 1/2 inch cubed OR 1/2 cup mashed) cooked butternut squash
85 grams (5 tablespoons) water
1 tablespoon apple cider vinegar
1 teaspoon coconut sugar

Instructions:
Preheat oven to 350F (177C). 
In a large bowl, whisk the oat flour, teff flour, buckwheat flour, flax, salt, and baking soda. Set aside.
In a blender, blend the butternut squash, water, vinegar, and coconut sugar until smooth. Add this to the flour mixture and combine until a soft dough is formed. Divide into 4 equal portions (of about 100 grams each) and roll into balls. 
Covering the extra dough with plastic wrap, start flattening the dough into a flat disk (about 1/4 inches in height) on a parchment paper or silicone mat using the palm of your hand. To make it less sticky, place a piece of plastic wrap over the top of the dough or spread about 1/2 teaspoon coconut oil on the dough and smooth the dough into a flat disk.
Bake on the parchment or silicone mat for 10 minutes. 
After taking it out of the oven, let it cool for two minutes and slice. Enjoy! :)

Variations:
  • Feel free to spice these flat breads up by adding some sesame seeds, poppy seeds, caraway seeds, Italian herb seasoning, chopped fresh rosemary or sage, red pepper flakes, roasted garlic, dried onion, cumin seeds, etc into the dough or on top of the dough by brushing some water on it, spreading and pressing the seasonings on before baking. The possibilities are endless! :)
  • If you'd like a less whole grain taste to the bread, for half the flours in the recipe, try substituting by weight (not volume) with  one or two of these flours: finely ground sweet rice flour, tapioca starch, potato starch, or arrowroot flour. 
One of the flat breads with sesame seeds and the other with caraway seeds. :)

Here is the nutritional information for this dip from CRON-O-Meter. Instead of the usual fare of chips, these flat breads give a much better nutritional bang for your buck! High in fiber, protein, vitamin A, iron, magnesium and manganese, these flat breads will be sure to keep you glowing from the inside out! :)

Thank you all for stopping by and I can't wait to show you some more butternut recipes for Butternut Bonanza! Hehehe... I'm having so much fun developing these recipes! If you have any butternut recipes or ideas you'd love to share, I would love to hear them! I love hearing about the many uses for this (and all the other winter squashes!) squash! :) Take care and I will be back soon! 

Love,
Rawnessa <3


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