Ingredients

• 2 tablespoons shelled pepitas
• One 2-pound butternut squash, split lengthwise, seeds removed and discarded
• One 14-ounce can chickpeas, drained and rinsed
• 1/2 cup tahini
• 1/2 teaspoon ground cinnamon
• 1 garlic clove
• Kosher salt
• 1/2 lemon2 ounces feta cheese, crumbled (about 1/2 cup)
• 1/2 cup lightly packed arugula leaves, roughly chopped
• 1/4 cup pomegranate seeds
• Warm whole-wheat pita triangles, for serving

Browse by ingredient

Instructions

1. Preheat the oven to 425 degrees F. Spread the pepitas out on a baking sheet and toast until fragrant and light brown, about 7 minutes. Transfer to a small bowl and let cool.
2. Line the same baking sheet with parchment paper. Roast the squash cut-side down on the baking sheet until the skin is brown in spots and the flesh very tender when pierced with a knife, about 45 minutes. Let the squash cool on the baking sheet until cool enough to handle, about 40 minutes.
3. Peel the skin of the squash away and discard. Add the squash flesh, chickpeas, tahini, cinnamon, garlic and 2 teaspoons salt to the bowl of a food processor and process until smooth. Add 3 to 5 tablespoons water to thin out the mixture until it is smooth and light. Scrape the mixture out into a 2-quart serving dish or 9-inch glass pie plate.
4. Squeeze the juice from the lemon half all around the surface and scatter the feta, arugula, pomegranate seeds and pepitas on top. Serve with warm whole-wheat pita triangles.