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Roasted Butternut Squash Hummus

Course Appetizer, Snack
Keyword hummus, plants, spread


  • 3 cups butternut squash fresh --> roasted, frozen --> steamed
  • 4 tbsp olive oil divided
  • 1 bulb garlic
  • 1 14-oz no salt or reduce sodium can of chick peas can sub in white beans
  • 1-2 roasted red bell pepper from a jar alternatively you can roast your own very easily
  • 2 tbsp lime juice
  • 2 tbsp tahini can sub in peanut butter
  • 1 tsp smoked paprika
  • pinch red pepper flakes


  1. Preheat the oven to 400 degrees F (whether you're roasting squash or not)

Cooking the butternut squash - multiple ways

  1. Skin and dice into cubes, drizzle with 1/2 tbsp of olive oil, spread on a pan and bake at 400 degrees for 20 minutes, turning half way through

  2. Place entire squash (leave skin on) into a crockpot on high for 3-4 hours or low 4-6. Once cool enough to touch, cut in half and scoop out seeds.

Cooking the garlic bulb

  1. Cut off the top and drizzle 1/2 tbsp of olive oil into the bulb. Loosely wrap in foil and leave the top exposed. Cook at 400 degrees (place on a pan) for 40 minutes

Roasting your own bell pepper

  1. Place your whole bell peppers (2) on a baking sheet with foil for less mess. Roast at 400 degrees for 40 minutes turning half way through. When it's out and cooled, you'll easily be able to peel away the charred skin.

Finishing steps!

  1. Allow the garlic, squash and bell pepper to cool.

  2. Squeeze the garlic bulb for the cloves to come out easily

  3. Put the squash, garlic, bell pepper, beans, lime juice, tahini, and smoked paprika into a food processor or use an immersion blender to mix. If it's too thick, add 1 tbsp of water at a time to thin it out.

  4. Serve with pita, pretzels, veggies, or fruit!