Butternut Squash Hummus
Butternut Squash Hummus
Butternut Squash Hummus
Butternut Squash Hummus

Butternut Squash Hummus

David Venable

Dunk fruit, crackers and more into this fall-inspired dip.

Ingredients

  • 1.5 lbs butternut squash, cubed
  • 3 Tbsp, plus more for garnish, olive oil, divided,
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 3/4 tsp salt, divided
  • 1 cup canned chickpeas
  • 1/4 cup apple butter
  • 2 Tbsp maple syrup
  • 1 tsp orange zest
  • 1 Tbsp orange juice
  • 2 Tbsp roasted pumpkin seeds, optional
  • Sliced apples and/or pears, grilled pita, and graham crackers, for serving

Directions

Preheat the oven to 375°F.
In a large mixing bowl, toss together the butternut squash, 1 Tbsp olive oil, cinnamon, ginger, nutmeg, allspice, and 1/4 tsp salt.
Lay the squash in a single layer on a parchment-lined baking sheet. Bake in the oven for 20–25 minutes or until golden brown and fork-tender. Remove the squash from the oven and let it cool to room temperature.
In a food processor, add the cooled squash, chickpeas, apple butter, maple syrup, orange zest and juice, 2 Tbsp olive oil, and 1/2 tsp salt. Purée until fully combined.
Place the mixture in a mixing bowl, cover, and refrigerate until you're
ready to serve. Garnish the hummus with olive oil and roasted pumpkin seeds. Serve with apples and/or pears, grilled pita, and graham crackers.

Cook's Notes

Add something extra to your hummus! Garnish the finished dish with pomegranate seeds.

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