January 3, 2018

Roasted butternut squash hummus


I'm kicking off the new year with a pretty healthy recipe. As per usual after the holidays, I'm ready for a break from cookies and too much indulgent food (at least for a little while - not too long, of course. We are all about moderation here). I find that this time of year I'm often craving vegetables and foods I feel relatively good about eating. And soup.... always soup when it's cold. And man, has it been cold lately. We are going a little stir crazy from the frigid temps, winds, and snow already this winter. As most of you know (or if you follow me on Instagram), we are a pretty nature-loving family. I recently finished reading There's No Such Thing As Bad Weather and I absolutely loved it.... but I'm still finding it difficult to dress and drag two 17 month olds out in this weather.

I had the idea for butternut squash hummus when I was making baby food last year. I mixed up our twins some chick peas + butternut squash puree and I tasted it and it was pretty darn good! I've been planning to make a hummus since then (a quick search of the web tells me I'm far from the first person to have this idea, but it's new to me). They ate this version and enjoyed it too. They dipped crackers in it since they aren't quite to the point of eating raw crunchy vegetables yet. This hummus is a delicious change-up from regular hummus. It's sweet from the caramelized squash, but has a hint of garlic flavor and a little bit of spice. It's smooth, creamy, and perfect for dipping pitas, pita chips, and vegetables like carrots, celery, peppers, cucumbers, or whatever else you like! Feel free to add a pinch of cayenne to yours to counteract the sweetness - I would have if I wasn't also feeding one year olds.


Roasted butternut squash hummus
2 cups butternut squash* that has been peeled and chopped into a small dice
1 tablespoon olive oil
salt and pepper
1 can (15-16 oz.) garbanzo beans (chick peas), drained and rinsed
1/4 cup tahini
1 garlic clove, chopped
1-1/2 tablespoons fresh lemon juice
1/8 teaspoon cinnamon
1/4 teaspoon paprika, plus more for sprinkling

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Toss the butternut squash with the olive oil and a good pinch of salt and grind of pepper. Place in the oven and roast for about 18-20 minutes, stirring halfway through, until it is soft and caramelized. Remove from the oven and let cool.

When cooled, place in the food processor with the remaining ingredients. Add another pinch of salt and grind of pepper. Process on high until smooth and creamy. Taste and season as needed.

Transfer to a serving bowl and sprinkle with more paprika (or cover and refrigerate until serving time). Serve with pitas wedges, pita chips, crackers, and/or fresh vegetables of your choice. Refrigerate leftovers in a covered container.

*Other firm sweet winter squash like sugar pumpkin, kabocha, hubbard, etc. can be substituted.


I'm linking up to Meal Plan Monday, Foodie Friday, and, of course, our own Friday Frenzy.

What was I cooking one year ago?: white chocolate pistachio pudding cookies
Two years ago?: pretzel crust pizza
Three years ago?: three-cheese garlic pizza on pumpkin pizza dough
Four years ago?: Saag Paneer (w/ homemade Paneer)
Five?: warm mushroom, chestnut, & bacon salad
Six?: Moroccan stewed beef w/ prunes & apricots
Seven?: sausage gravy
8?: sweet potato pie

8 comments:

  1. YUMMY and healthful! I wish I could still find some butternut at this time of year...

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  2. Taste tested and approved by the twins, I love it. :D

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  3. Yup, I definitely need healthy at the moment. And this sure fills the bills! Plus I'll bet it tastes amazing. Thanks!

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  4. What a fantastic idea! I've never been a big fan of hummus but I love butternut squash so I'm sure it totally changes the common hummus. Thanks for sharing! Happy 2018!

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  5. This looks so awesome. I'm a huge squash fan and love the idea of it in hummus. Happy New Year! Hope you had a fabulous Christmas and holiday!

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  6. there's cinnamon in this! cinnamon in hummus actually sounds pretty appealing to me, and i love the gentle color of it. great twist!

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