Hard Squash Spread

Directions

1. 1
   Remove seeds, strings and pith from squash.
2. 2
   Cut into a few large chunks, rub with 2 tbsp oil and sprinkle generously with salt.
3. 3
   Roast, cut sides down, in preheated 350F oven until very soft, about 1 hour.
4. 4
   Meanwhile, place 1 cup oil, garlic cloves, and serranos in a small pot.
5. 5
   Poach over very low heat until completely soft and the garlic is lightly golden brown, 30-40 minutes.
6. 6
   Allow roasted squash to cool slightly, then scrape flesh away from skin and place in food processor.
7. 7
   Add oil, garlic, serranos, tahini, and lemon juice.
8. 8
   Puree until very smooth.
9. 9
   Season with salt and pepper to taste.
10. 10
    If too thick, add water, 1 tbsp at a time, up to 8 tbsp, until the desired consistency is reached.
11. 11
    Chill at least 3 hours before serving.
12. 12
    Store in an airtight container in the refrigerator (press a piece of plastic wrap on the surface for maximum protection) up to 1 week.
13. 13
    (I haven't tried, but this should also freeze fairly well.
14. 14
    ).
15. 15
    Garnish each cup of spread with 2 tbsp yogurt, 1/4 c pumpkin seeds, and/or a sprinkling of chopped cilantro.
16. 16
    Serve with crusty bread, warm pita, or crackers.