Roasted Butternut Squash Hummus
You don’t know what you’ve been missing until you try this! Every fall, I always manage to buy a few butternut squashes, but usually with a to-be-determined intention regarding what to make with it. Eventually, it hit me, I needed to make this vibrant comfort food into a beloved dip (a.k.a. hummus). Roasted squash incorporated into a blend of silky-smooth, extra-virgin olive oil, aromatic garlic, and the other star of the show (chickpeas) is something special! Add this hummus onto just about anything savory, from crunchy crackers to crisp veggies to a hearty salad!
Ingredients:
4 cups butternut squash, cubed (about 1 medium-large squash)
2 tbsp avocado oil
1 cup chickpeas
1/4 cup extra-virgin olive oil
1.5 tbsp apple cider vinegar
1/2 tsp garlic powder
1/2 tsp paprika
Directions:
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Slice the butternut squash into half horizontally, then cut each half vertically. Remove the seeds and slice the squash into cubes until you have 4 cups worth. I kept the skin on a small amount of the cubes, but it’s really up to you regarding whether or not you want to remove the skin.
Drizzle the avocado oil over the squash and mix it in well so the cubes are covered relatively evenly. Put the squash on the pan then let it roast for about 50 minutes, flipping/stirring around halfway through. Let it cool for 5-10 minutes after removing from the oven.
In a food processor, blend the roasted squash, chickpeas, olive oil, acv, garlic powder, and paprika until smooth.
Transfer to a bowl and let this chill in the fridge for about 20 minutes or enjoy right away! Store leftovers, if any, in an airtight container in the fridge for up to 10 days.
