Spruce up your hummus with this sweet yet savoury version! Using roasted butternut squash and garlic and sweet spices cinnamon and nutmeg, you'll be eating this multiple times a day.
Preheat oven to 375 degrees Fahrenheit
Toss butternut squash with olive oil, salt, pepper, and cinnamon
Place on baking sheet with 4 whole garlic cloves
Bake for 20 minutes or until squash is tender when pierced with a fork or knife
Reserve 1/4 cup roasted butternut squash for garnish
Place all ingredients (except the water) in a food processor or strong blender. Puree/blend until smooth.
Add water - 1 tbsp at a time to desired consistency. Note - it will thicken up in the refridgerator
Serve with vegetables, crackers, or warm pita bread.
Ingredients
Directions
Preheat oven to 375 degrees Fahrenheit
Toss butternut squash with olive oil, salt, pepper, and cinnamon
Place on baking sheet with 4 whole garlic cloves
Bake for 20 minutes or until squash is tender when pierced with a fork or knife
Reserve 1/4 cup roasted butternut squash for garnish
Place all ingredients (except the water) in a food processor or strong blender. Puree/blend until smooth.
Add water - 1 tbsp at a time to desired consistency. Note - it will thicken up in the refridgerator
Serve with vegetables, crackers, or warm pita bread.
