1 medium kabocha or acorn squash , quartered and deseeded
salt and pepper, to taste
2-3 cloves garlic
1/2 cup fresh parsley and/or basil
1 (15 ounce) can chickpeas, rinsed and drained
lemon juice, to taste
olive oil, if needed
1. Preheat oven to 400 degrees F. Sprinkle squash with salt and pepper, and roast the squash in an uncovered baking dish oven for 1 hour. Test the squash with a skewer or a fork to test doneness.
2. Place the garlic and herbs in a food processor and pulse until they are finely chopped. Add the chickpeas and process again. Add lemon juice and season to taste. The chickpea mixture should be a little dry looking; it's not hummus. If you want it to be a little less crumbly, add some olive oil.
3. When the squash is done, remove it from the oven and allow it to cool slightly. Using a spoon, (a grapefruit spoon if you have one) scrape the flesh from the skin and set aside.
4. In a large mixing bowl, mash the squash and the chickpeas together. Do this by hand to get the right consistency.
I love this mixture, especially with lots of lemon juice. I serve it with raw celery, but it is also great as a spread for a pita sandwich, or just plain!