Butternut Hummus
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To roast butternut squash: Slice a medium butternut in half lengthwise & remove seeds. Lay half of squash face down on oil baking sheet and roast at 425 degrees for 30 – 40 minutes or until fork-tender. Cool a bit and scoop out the flesh into a food processor. (Can be done in advance.)
Most grocery stores now sell cubed butternut squash in produce department which is a time saver. (My grocery store sells it in 2lb. containers.) Toss butternut cubes with a healthy drizzle of olive oil, season with salt and pepper and place on parchment lined baking sheet(s) and roast at 425 degrees for 30 – 40 minutes, stirring occasionally, until fork-tender.
In the bowl of a food processor, add roasted butternut squash with:
1 (15 oz.) can of chickpeas, drained
1/4 cup olive oil
2 tablespoon tahini (sesame paste)
1 teaspoon paprika
1/4 teaspoon kosher salt
1 teaspoon garlic powder (or 3 cloves minced)
Juice from 1 lemon
Purée ingredients until smooth.
Spoon into bowl and sprinkle top with paprika and olive oil. Serve with rainbow carrots or veggies or choice and/or tortilla or pita chips. Reserve some roasted butternut cubes to garnish top of hummus if desired.