If you’re looking to go beyond your usual winter-squash soup or roasted vegetable recipes, try this butternut-squash hummus. Smoky, sweet and filling, the hummus is also loaded with fiber, protein, healthy fats and beta-carotene.
Smoky Butternut-Squash Hummus
2 to 3 cups cubed butternut squash
1/4 cup olive oil, divided
1 teaspoon smoked paprika
1/4 teaspoon dried oregano
1 tablespoon honey
1 (15-ounce) can chickpeas, rinsed and drained
2 tablespoons tahini
2 to 3 tablespoons lemon juice
2 garlic cloves
Salt and pepper to taste
1. Preheat oven to 400.
2. Toss butternut squash with 2 tablespoons olive oil, the paprika, oregano, honey, salt and pepper in a bowl.
3. Arrange squash on a baking sheet in a single layer. Roast until tender, 20 to 25 minutes.
4. Combine squash with remaining ingredients and puree in a food processor. Add water to thin to desired consistency. Season with salt and pepper.