I hope you guys like butternut squash, because my supply of butternut squash ideas is endless, as is my supply of butternut squash. My husband texted me a couple weeks ago from work informing me that a coworker was offering up butternut squash from his garden. I, trying to be polite, requested one squash. I later found out that I didn’t have to be polite, because there were boat loads of butternut squash available. My next response: “Bring it on.” And bring it on he did. I’ve already got a few recipes queued up and I’m still swimming in butternut squash. Sounds like somebody had quite the harvest, and I’m reaping the benefits. :)
I wasn’t sure what to expect here. I wanted some hummus to go with a salad I was making for dinner, and the squash was there, so I figured I’d try my hand at some butternut squash hummus. I was totally pleased! As the title of the post indicates, this was every so slightly sweet, savory, and delightfully smoky, thanks to the addition of smoked paprika. It was like a delicious Autumnal explosion in my mouth. Start by tossing your squash in some olive oil and roasting it in the oven. And while you’re at it, roast some garlic for your hummus too! Roasting the garlic mellows the flavor, so it’s perfect for this slightly sweet hummus.
Next, into the food processor with your roasted butternut squash and garlic, as well as some chickpeas, tahini, lemon juice, olive oil and smoked paprika.
Blend it up until smooth and creamy.
It’ll come out a bit thicker and heartier than typical hummus, and I’m thinking it would be awesome on a veggie sandwich. You get a nice big batch of hummus from this recipe, so you should have plenty of room to play around and try it out in different ways.
Tips for Making Awesome Butternut Squash Hummus
Cutting back on oil? Try replacing some of it with water. The squash and garlic can be roasted a day or two in advance and refrigerated, or it can be frozen up to two months. Got some other type of winter squash on hand? I’m sure it would work! Pumpkin, acorn squash, and kabocha would all make delicious hummus. I really like the mellow flavor of roasted garlic in here, but if you’re a super garlic fiend, feel free to add a raw clove or two into your batch.
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
