Pick up a few squashes, roast them with red onion and garlic, and whir it all into velvet with Greek yogurt and tahini. Salty, sweet, luscious – perfect for picking up with pita chips or serving as a rich puree alongside roasted meat.
By Bowen Close
Perhaps you haven’t thought about squash since that first hint of green came out in tender baby greens, scallions, and fresh peas early last spring. But whether you like it or not, squashes are on the way, and when you do find yourself in front of that display of butternuts, do not hesitate! Pick up a few, roast them tender with some red onion and garlic, and whir it all into velvet along with some Greek yogurt and tahini. Salty, sweet, luscious – perfect for picking up with pita chips, spreading on crackers, or serving as a rich puree alongside a piece of roasted meat. If you’re feeling really adventurous, blend it with a few cups of warm chicken stock and maybe a splash of cream or milk for what I’m guessing would be an excellent soup.Print
Bowen Close believes that food should make people happy and healthy, and loves bringing together people with creative, delicious food made from the heart. She loves making farm-inspired, flavorful dishes with sustainable ingredients - whether that's a big plate of roasted veggies, a towering chocolate layer cake, or a cocktail utilizing backyard ingredients - and collects recipes and other food-related stories on her website, Bowen Appétit. She is a chef, cooking instructor, and food writer living in Southern California with her husband and fully stocked pantry.