October 25, 2020
Rated 5.0 stars by 2 users
Snacks for 6
1 medium sized butternut, Kabocha or Potimarron Squash
6 cloves garlic, crushed and peeled
1 small shallot, peeled and cut in half
1/2 cup good olive oil
3 Tbsp tahini
Juice from 1 large lemon
1 Tbsp honey
1 Tbsp ground coriander
1 tsp ground turmeric
2 tsp kosher salt
Preheat oven to 375 F
Cut the squash in half lengthwise, remove all seeds with a spoon. Fill the cavity of the squash with garlic cloves and shallot, and salt it liberally. Oil a small sheet tray and lay the squash cut-side down. Roast until tender to the touch, approximately 30-40 minutes. Flip the squash over to allow it to cool.
Once the squash has cooled, scoop the flesh from the skin, place it in a food processor with the remaining ingredients, and pulse until it is smooth and silky. Don’t forget to include the roasted garlic and shallot. Every squash is different, so adjust to your liking. I like to serve this with pita chips or crudités, or to spread on a thick slice of toast and top it with toasted hazelnuts, goat cheese and honey; get creative!
Send us an email at email@example.com or call (541)-321-8521 and we'll get back to you!
Find us on social media for original recipes and announcements! We'd love to see what you're cooking local ingredients!
Order by Sunday night for Tuesday.
Order by Wednesday night for Friday.
$10 home delivery charge to qualifying zip codes in the Eugene / Springfield area.
Free local delivery for orders over $75! Want to reduce packaging for home-delivered orders? Sign up for returnable tote deposit.
Free pickup sites located in six neighborhoods sites. Orders arrive in a sanitized, enclosed tote. Please bring a bag and leave the tote behind.
BYOB (bring your own bag) to transfer your order. Do not remove our totes from the site.
River Road | Park & Walnut | 2:30pm
Whiteaker | Hummingbird Wholesale | 2:45pm
Friendly Street | 21st & Van Buren | 3:45pm
South Eugene | 37th & Willamette | 4:00pm
University | Maude Kerns Art Center | 4:15pm
Springfield | 10th & D | 4:30pm
Join our VIP Newsletter for original recipes, news, and seasonal product announcements!