Butternut Squash Hummus Recipes

ROASTED SQUASH HUMMUS

Steps:

• Preheat the oven to 400 degrees F.
• Remove the seeds from the squash. Brush with a thin layer of olive oil and sprinkle with 1/4 teaspoon salt. Place on a baking sheet, cut-side down. Roast until tender when pierced with a knife, 30 to 40 minutes. Let cool completely.
• Scoop the flesh of the cooled squash into a food processor, discarding the skin. Add the chickpeas, tahini, chipotle, lemon juice and 3/4 teaspoon salt. Process until mostly smooth. With the machine running, drizzle in the olive oil and process until very smooth and creamy, about 1 minute. Transfer to a serving bowl and drizzle with olive oil, then sprinkle with sesame seeds and chili powder to garnish.

ROASTED BUTTERNUT SQUASH HUMMUS WITH SCARY BAKED TORTILLA CHIPS

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
• Toss the butternut squash with 2 tablespoons of the olive oil and some salt and pepper. Transfer to one of the prepared baking sheets and roast until golden brown, 35 to 45 minutes. During the last 5 to 10 minutes of the squash roasting, add the cleaned squash seeds to the other prepared baking sheet and toss with 2 tablespoons olive oil and a large pinch of salt. Roast until puffed and brown, 5 to 10 minutes. Let the squash cool slightly.
• Put the garlic in a food processor and process to break it up a little. Add the squash, chickpeas, lemon juice, tahini and some salt and pepper and puree until smooth. With the processor running, slowly drizzle in the remaining 3/4 cup olive oil to incorporate. Taste for seasoning, adding more salt and pepper if desired.
• Lower the oven temperature to 350 degrees F. Line a baking sheet with parchment.
• Cut the tortillas into scary shapes with Halloween cookie cutters (you may need to stack the tortillas to press the cutters through) and transfer to the prepared baking sheet. Bake until crispy, 12 to 16 minutes.
• Top the hummus with a drizzle of olive oil and the roasted squash seeds. Serve with the scary tortilla chips.

BUTTERNUT & HARISSA HUMMUS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the butternut squash and garlic cloves in a roasting tin, season well and add 100ml water. Cover the tin with foil and bake for 45 mins, until the squash is really tender. Leave to cool.
• Tip the squash into a food processor with any juices from the tin. Add the garlic cloves, squeezed out of their skins. Add the remaining ingredients, season with salt and blend to a paste.
• Scrape the hummus into a bowl. Drizzle with extra harissa before serving.

BUTTERNUT SQUASH HUMMUS

Steps:

• Preheat oven to 425°F. Cut butternut squash in half then scoop out seeds. Rub the one and a half teaspoon of olive oil on the inside of the butternut squash. Place olive oil side down on a baking sheet and roast in oven for 30 minutes. Remove from oven and let cool. Once cooled, scoop out 1 1/2 cups worth. Add butternut squash, 1 tablespoon olive oil, chickpeas, tahini, garlic, lemon juice and water to a food processor and blend until smooth. Add spices to the mixture and blend. Serve with Stacy's® Simply Naked® Pita Chips.