Jamie Bissonnette is the chef and owner of small plate eateries Coppa and Toro in Boston, which feature Italian and Spanish fare, respectively. Here is his autumnal “hummus" from Coppa’s menu, which nixes chickpeas and tahini in favor of pumpkin, Greek yogurt, and a heaping of Parmesan cheese.
This fall spread is great for dipping with toasted bread or serving on a crudité platter. It could also be used as a sauce for roast chicken or pork. The key is caramelizing the pumpkin well, and choosing a bright orange pumpkin or squash.
2 heads garlic
3 Tbsp. pumpkin seed oil
Freshly ground black pepper
1 cup vegetable oil
1 cooking pumpkin or 2 red kuri squashes, peeled, seeds scooped out, and cut into large chunks
1 bunch thyme
2 cups vegetable stock or water
2 cups Greek yogurt
2 cups grated Parmesan cheese
1 Tbsp. honey
1 cup extra-virgin olive oil
1/4 cup fresh-squeezed lemon juice, plus more to taste
1 Tbsp. aleppo chili
Bread, for serving
Preheat the oven to 325 degrees F.
Trim top and bottom ends from both garlic and shallots but leave their skin on. Toss with oil, salt, and pepper. Arrange on a sheet pan in a single layer and cover with tin foil. Roast about 1 hour.
In a large sauté pan over high heat, add vegetable oil, then pumpkin. Season with salt and pepper. Cook, tossing every so often, until browned, about five minutes.
Add thyme sprigs and vegetable stock and continue to cook until pumpkin is tender throughout, about 7 minutes.
Remove thyme sprigs and place pumpkin in a food processor. Squeeze the garlic and shallot meat out of their skins and add to the food processor along with yogurt, Parmesan, and honey. Pulse in food processor, slowly drizzling in olive oil and scraping down the sides of the bowl if necessary, until smooth. Season with more salt, pepper, and lemon juice.
Place in a serving bowl and sprinkle with chili. Serve with toasted bread.
Will pumpkin make a cameo on your Thanksgiving table? How? Tell us!