Butternut Squash and Chickpea Puree with Brown Sugar Butter:

It's nearing the end of October, and from seeing what the weather's like up north, I'm starting to get the feeling that Fall is finally upon us.

Speaking of the change of seasons, this recipe makes for the perfect Fall treat. The chickpea puree is savory with hints of garlic and other umami flavors, which contrasts the sweetness of the butternut squash and brown sugar deliciously. The brown sugar butter topping adds just the right amount of decadence to the dish. This is definitely going on my Thanksgiving recipe list. Add more almond milk to turn it into a soup, or top it with walnuts to make it a little fancier.

I didn't go through the whole how-to roast a butternut squash thing because I cheated and defrosted frozen squash, but if you're going to roast the squash, here's a good recipe from the Post Punk Kitchen. If you're low on time, buy frozen squash and defrost it by placing it in a saucepan with about 1/4 cup water and heat it on medium heat until the squash is defrosted.

Ingredients:

2 cups butternut squash, roasted

1 (15 oz.) can chickpeas, drained

1/2 cup almond milk

1 medium yellow onion, sliced thinly

4 cloves garlic, minced

2 1/2 tbsp. olive oil, divided

2 tbsp. vegan butter

1 1/2 tbsp. brown sugar

2 tsp. lemon juice

1 tsp. salt + more to taste

1 tsp. garlic powder

Dash of chili powder

Dash of cayenne

Instructions:

1. Add the garlic, onion, 1 tbsp. of olive oil, chili powder, cayenne, lemon juice, and a few dashes of salt to a medium saucepan. Saute on medium heat until tender and a little browned, about 8 minutes.
2. Stir in the chickpeas, adding a little more olive oil, salt, and the garlic powder. Saute on medium heat for another 5 minutes or so. Set aside to cool for a few minutes before adding the mixture to your food processor or blender.
3. Add the chickpea mixture, almond milk, and another tablespoon of olive oil to the food processor. Pulse until smooth.
4. Next, add the squash to the food processor. Process the mixture until it's well-blended, adding more almond milk if necessary.
5. Return the mixture to the pan and cook on medium heat for another 5 to 10 minutes, stirring often.
6. While the puree is heating up, melt the vegan butter in a saucepan. Heat for a minute or so, and then stir in the brown sugar. Heat on medium-low heat for 1 to 2 minutes.
7. Stir half of the brown sugar mixture in with the puree, and drizzle the rest over top of it when serving.