Sharon Palmer

Published on January 21, 2024

Turn to butternut squash to make a rich golden amber hummus. Simply roast butternut squash and blend it up with classic hummus ingredients, including chickpeas, garlic, tahini, lemon juice, and olive oil. This nutritious, colorful, and delicious roasted butternut squash hummus recipe is simple to make, and stunning to serve.

What to eat with hummus

I love to enjoy this seasonal hummus recipe with whole grain crackers or flatbread, veggies, and fruit slices. Plus, you can use this Roasted Butternut Squash Hummus with Sage as the foundation for so many dishes. Just smear the hummus on the bottom of your grain bowl, green salad, or roasted veggies as a creamy, flavorful base–a growing culinary trend that provides for a yummy mix of textures in recipes. I’ve topped this hummus with additional olive oil, pomegranate arils, roasted sage leaves, and a sprinkle of sea salt and cracked black pepper, but you can leave those touches off if you’re in a hurry or don’t have those ingredients on hand. Perfect for the fall and winter months, this healthy hummus recipe showcases seasonal produce, including squash and pomegranate. You can also substitute a different squash, such as carnival, acorn, or turban.

Nutrition Notes

Is hummus good for you? This butternut squash hummus recipe provides vitamin A, fiber, plant protein, healthy fats, and phytochemicals, all for a modest amount of calories. Hummus is a healthy snack, meal accompaniment, and spread for every meal occasion.
Is hummus vegan? Yes, traditional hummus recipes are vegan, including this recipe.
Is hummus gluten free? Yes again, traditional hummus recipes are gluten free, including this butternut squash hummus recipe.

Print

Roasted Butternut Squash Hummus with Sage

(3 votes, average: 5.00 out of 5)
Loading...

5 from 3 reviews

Author: The Plant-Powered Dietitian
Total Time: 35 minutes
Yield: 8 servings 1x
Diet: Vegan

Print Recipe

Description

This yummy Roasted Butternut Squash Hummus with Sage is the perfect seasonal hummus recipe to showcase as a snack, spread, or foundation for a variety of dishes. Plus, this hummus is vegan and gluten-free.

Ingredients

Scale

½ medium butternut squash with peel (about 1 pound)
2 tablespoons water
2 tablespoons extra virgin olive oil, divided
¼ cup fresh sage leaves, whole
¼ teaspoon salt (optional)
¼ teaspoon black pepper (optional)
1 cup canned or cooked chickpeas, drained
2 garlic cloves, peeled
½ teaspoon turmeric
¼ teaspoon nutmeg
1 teaspoon brown sugar (optional)
2 tablespoons tahini
½ lemon, juiced

Garnish:

1 teaspoon extra virgin olive oil (optional)
1 tablespoon pomegranate arils
Pinch large sea salt crystals (optional)
Pinch cracked black pepper

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375 F.
Scoop out the seeds from the butternut squash half and place it, cavity facing up, in a small baking dish filled with 2 tablespoons water. Drizzle with 1 teaspoon olive oil, and sprinkle with salt (optional) and black pepper. Place the dish in the oven and roast until very tender (about 25-30 minutes).
While the squash is roasting, place fresh sage leaves in a layer in a small baking dish and drizzle with 1 teaspoon olive oil. Place in the oven and roast until the sage leaves are crisp (about 10 minutes). Remove from the oven and set aside.
When the butternut squash is tender, scoop the flesh from the peel and place it in the container of a food processor or large blender. (Allow squash to cool slightly in order to handle it.)
Add chickpeas, garlic, turmeric, nutmeg, and brown sugar (optional) and blend well. Add tahini and lemon juice, and continue to blend. Add remaining 1 tablespoon + 1 teaspoon olive oil, a bit at a time, while blending to make a smooth, creamy texture.
Transfer butternut squash hummus to a serving dish.
Top with olive oil (optional), sage leaves, pomegranate arils, sea salt crystals (optional), and cracked black pepper, if desired.
Serve immediately. Makes 8 servings (about ¼ cup each). Store leftovers in an airtight container for up to 5 days.

Notes

Use about 1 pound whole butternut squash with peel (½ of a medium butternut squash) for this recipe. You can substitute another type of squash, such as acorn, turban, or carnival for this recipe.

Prep Time: 12 minutes
Cook Time: 30 minutes
Category: Side Dish
Cuisine: American, Mediterranean