The author and cook, Heather

Squash and Onion Smother

Deep Run Roots

I wasn't sure what to expect from this recipe, but I didn't expect it to...not taste like squash and onions. It reminded me more of hummus than I expected, considering there are no legumes of any type in it. I guess that's the tahini, and the spread-like nature of it. Either way, it's a great way to get in more vegetables! Plus, it's just delicious.

This recipe starts out with some leftovers from the Squash and Onions we made from the same cookbook, here: You blend that up with a bunch of tasty things until it's as smooth as you can get it, and serve it with whatever dip conveying foods you might have on hand. Voilà, a vegetable-based appetizer or snack! (If you want it to be vegetarian, just cook those squash and onions in a flavorful vegetarian fat for the first part of the recipe, instead of bacon fat.)

It also uses garlic confit, which we made as a part of the butterbean hummus recipe here: (We also used that in the pesto-like condiment called Herbdacious from Vivian Howard's second cookbook, This Will Make It Taste Good, here: