Roasted Delicata Hummus

For the hummus:

2 Delicata Squash (about 1 pound each)

3 1/2 T extra-virgin olive oil

Salt and freshly ground black pepper

1 lb Rossa di Milano onions, peeled, ends removed, and cut in half

1 tsp Maple Syrup

1 medium Red Russian Garlic clove, peeled and coarsely chopped

1 1/2 c cooked garbanzo beans, drained with juice reserved

2 T tahini, or as needed

1/4 c fresh lemon juice, or as needed

1/2 tsp fresh chopped Rosemary leaves, plus extra for garnish

Preheat oven to 450 degrees F. Cut squash in half lengthwise; scoop out seeds and reserve. Drizzle squash halves with 1 T of the oil and season with salt and pepper. Place squash cut side down on baking sheet. Place onion in a bowl and toss with 1/2 T of the oil, maple syrup, and salt and pepper. Place onion cut side down on the same baking sheet with the squash. Roast until squash is fork-tender and onion is caramelized, about 35 minutes. Set aside to cool.

Transfer squash and onion to a food processor (skin may be left on the squash) and add the remaining 2 T of the oil, garlic, chickpeas, tahini, lemon juice and rosemary. Process until smooth, adding the reserved chickpea juice as needed. Adjust seasonings with lemon juice, olive and salt and pepper, if desired. Transfer to a bowl and garnish with roasted seeds and rosemary. To roast squash seeds: Rinse delicata seeds to remove any pulp and drain and dry well. Place in a small bowl and toss with just enough olive oil to coat. Spread the seeds in an even layer on a baking sheet and season with salt and pepper. Bake, stirring occasionally, until the seeds are dry and crunchy, about 25 minutes.