Recipe - A Winter Squash Baba Ghanoush That’s Worth the Wait
Photo credit: Renée Vargas, Harvest Queen
We find ourselves in the midst of another dry fall in California. Certain parts of the state are prone to drought conditions with climate change projections anticipating even drier times ahead. Intimately understanding these conditions, our regional farmers and ranchers are constantly adapting their operations to account for limited water. Dry farming--which originated among Indigenous communities and refers to crop production that utilizes the residual moisture in the soil from rainfall--is one method growers can use to conserve water while producing quintessential seasonal crops like winter squash and apples.
A dry-farmed winter squash deserves a special spotlight on your table, as the masterful women behind Harvest Queen proclaim with their Winter Squash Baba Ghanoush recipe. This dish embraces those long-awaited flavors of squash that come after months in the field and curing once harvested. If you aren’t familiar with the various squash varieties, spend some time perusing Harvest Queen’s winter squash guide and then head out to shop with a KTA client.
The recipe and winter squash guide are only the start of what you can find within the Harvest Queen community. Stemming from their passion for all things food-related, the talented creators--Helena, Megan, Renée, and Lauren--are farming, cooking, and showcasing food-centric businesses to spread greater love of fresh, local produce. In addition to the delicious food inspiration they share, you can meet the many bright lights in our local foodshed--our farmers and ranchers. Get yourself on their newsletter to ensure you don’t miss a moment of learning and eating with Harvest Queen!
WINTER SQUASH BABA GHANOUSH
Makes 2 cups
1 medium squash of your choosing
2–3 tablespoons of extra-virgin olive oil (plus extra for roasting/grilling)
Kosher salt
½ cup yogurt
¼ cup water
3 cloves garlic, minced
3 tablespoons tahini
1 lemon, juiced
1 teaspoon paprika, za’atar, sumac or Aleppo pepper
1 bunch of flat leaf parsley or mint, roughly chopped
1 pomegranate
Slice squash in half and discard the seeds.
Option 1: Roasting
Preheat oven to 350°F and dice squash into 2-inch chunks. In a bowl, lightly drizzle chunks with oil and a pinch of salt before spreading out on a parchment-lined baking sheet. Put squash in the oven for approximately 25–30 minutes. Remove from the oven when squash is fork tender. Let cool.
Option 2: Grilling
Turn grill burners on at medium heat. Cut squash into quarters and, with a fork, poke holes in the flesh. Brush squash with oil and sprinkle with a pinch of salt. Grill for 20–30 minutes until squash has softened and charred on the edges. Let cool.
When squash has cooled, scoop the flesh out of the charred skins and place it into a food processor. (Alternatively, you can use a blender, hand blender or even a potato masher or pastry cutter.) Be careful not to include any skin as it's likely tough or bitter with char.
Add yogurt, garlic, tahini, lemon juice, salt, and a few tablespoons of olive oil. Pulse until combined and slowly stream in water until the dip is smooth, thick, and supple. Season with spice of your choosing and give 1 or 2 quick pulses to combine.
With a spoon or spatula scrape baba ghanoush out of the food processor and into a serving bowl. Finish the dish with a drizzle of oil, a sprinkle of fresh spices of your choosing, some roughly-chopped parsley or mint, and a handful of fresh pomegranate seeds.
You can view the original recipe on Harvest Queen’s website here.
Photo credit: Renée Vargas, Harvest Queen