Roasted Butternut Squash Hummus

Hummus is about to get a makeover, and I think you are going to like it.

Last year I introduced you to both the carrot hummus and baba ganoush as vegetable focused alternatives to the classic. I make these recurrently, and is the foundation to a lot of the meals I eat. The success of both of these dishes lead me to experiment with other vegetables. Butternut squash, is the king, ( or at least until future notice). Don’t get me wrong, chickpeas are great. Hearty, earthy, and creamy, but vegetables offer, a smoother texture, color, and in my opinion a more interesting flavor profiles. While carrots make for a sweeter flavor, eggplant provides smoke. The hummus made with butternut squash is slightly more complex, sweet, yet earthy, and nutty beyond belief.

Just like classes hummus, the butternut squash is first cooked until fork tender. I prefer the flavor it develops when roasted, but boiling works too. It’s flesh is then puréed with tahini, olive oil, garlic, and salt. If serving as a spread to accompany bread with dinner, I highly recommend sprinkling it with pistachios, dukkah, and olive oil while still warm. Otherwise store in your refrigerator and serve on top of toast, with a couple slices of avocado, in a sandwich, or as a dip. I like to eat it by the spoon fool, straight out of the jar.  

Roasted Butternut Squash Hummus

 Cook Time: 1 hour, fifteen minutes

Serves: 4-6

  • 2 cups roasted butternut squash
  • 2 tablespoons tahini
  • 1 tablespoon olive oil
  • ½ tsp. sea salt
  • 1 clove garlic
  • 1-inch knob fresh ginger
  • 1 tablespoons dukkah 

To Serve

  • fresh parsley
  • handful of chopped pistachios, hazelnuts, or pumpkin seeds
  • ¼ tsp. dukkah
  • olive oil
  • finishing salt

Preheat oven to 400 degrees Fahrenheit. Cut butternut squash into half. I like to use a heavy knife and a pestle to hammer the knife through. Remove seeds. Place one butternut squash half into baking sheet, save other half for later use (or double recipe and make the whole squash) Place in oven and roast for 50-60 minutes.

After 45 minutes, pierce squash with fork, if soft, remove from oven. Otherwise cook until tender. Wrap squash in foil paper, then let cool for 15 minutes. This will help the vegetable to continue cooking once out of the oven.

Remove the skin from the meat. You should have about 2 cups. Place in food processor with tahini, olive oil, salt, garlic, ginger and dukkah. Pulse until everything comes together into a smooth puree.

To serve, transfer into a place. Pour a good drizzle of olive oil, sprinkle with dukkah and pistachios and a pinch of finishing salt. Serve with crudités, pita, or toast.