A fall-theme hummus recipe for Roasted Butternut Squash Hummus. Combining the delicious traditional flavors of hummus with roasted butternut squash makes an extra creamy and vegan butternut squash dip for fall dinner parties or snacking.
Confession: I spent way too much on squash at the farmer’s market purely to decorate my apartment with fall decor. It was hard to say if people thought I was totally crazy or just squash obsessed. Maybe I’m both…
Once fall hits I am READY for the squash. That being said, by March I never want to see another one and need at least 6 months to recover, but come September and October I’m all like “bring on the squash!”. This Roasted Butternut Squash Hummus is no exception.
Luckily I’m getting ALL THE SQUASH in my Imperfect Produce box each week so I have plenty leftover to make this butternut squash hummus. You could, of course use canned but I promise you butternut squash is not that difficult to handle, especially with this recipe!
How to Cut and Cook Butternut Squash
Cutting butternut squash is not too difficult! The biggest and most important factor is using a sharp knife. I love my Japanese Steel Knife and it almost always will cut through the biggest of squashes (though occasionally it may need a sharpen or my husband’s brute strength <–he may have told me to say that).
For this recipe you’ll want to cut your squash lengthwise from stem to root. Sometimes it’s easier to cut off the stem and root if your knife is getting stuck. If you’re really struggling you can place your squash in the microwave for 1 minute intervals to help soften it up.
Once you’ve cut open your butternut squash you’ll need to scoop out the seeds and discard or compost them. Because we’ll be pureeing this recipe there’s no need to peel your butternut squash. You can just drizzle the inner flesh with olive oil and then place them flesh down on a baking sheet.
Placing them flesh down ensures your butternut squash will steam and roast so it’s ready in 30 minutes. Once cooked, just remove from the oven and allow the squash to cool slightly before scooping out the flesh for this butternut squash dip.
Do I have to Use Butternut Squash in this Squash Hummus Recipe?
Nope! You can sub any kind of winter squash in place of butternut squash for this squash hummus recipe. Acorn squash, pumpkin, kabocha squash, you name it! Any squash (besides summer squash) will work in this recipe. You can absolutely use canned pumpkin or butternut squash, however the flavor really comes through when you use fresh squash and especially when you let it roast in the oven. Trust me, it’s worth it!
How to Make Butternut Squash Hummus
I like making my hummus in a food processor but this is not necessary. You can absolutely make it in a blender or even by hand if you manhandle those chickpeas. You’ll just need a potato masher to break down the chickpeas but it likely won’t get as smooth if you aren’t using a food processor or blender.
If your butternut squash hummus recipe is too thick, feel free to add a bit of water, 1 tbsp at a time to the food processor.
Once you’ve blended everything, you can store your butternut squash hummus in the fridge for up to one week. Believe it or not you can actually freeze this recipe! Just take it out a few hours before eating to allow it to thaw.
This butternut squash dip is perfect for dipping crackers, veggies or pita or truthfully, it’s delicious on its own!Print
Roasted Butternut Squash Hummus
The flavors of fall are infused into this creamy and delicious roasted butternut squash hummus. With instructions on how to roast butternut squash and process it together into a smooth fall-inspired butternut squash dip, you’ll be reaching for this delicious appetizer recipe all season long.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- 1 1/2 cups roasted butternut squash (half of a 2.5 lb butternut squash)-directions for roasting below
- 2 tbsp olive oil
- 1 1/2 cups cooked chickpeas (1 15 oz can of chickpeas, rinsed and drained)
- 2 tbsp tahini
- 1 garlic clove, peeled
- juice of 1 lemon
- 2 tbsp water
- 1/2 tsp sea salt
- 1/4 tsp smoked paprika
- 1/4 tsp cumin
- freshly ground pepper
- Preheat oven to 425 degrees F.
- Cut butternut squash in half and scoop out seeds.*
- Rub 1 tsp of olive oil over insides of butternut squash (1/2 tsp on each).
- Place olive oil-rubbed-side down on a baking sheet and roast for 30 minutes.
- Remove from oven and let cool.
- Once cooled, scoop out 1 1/2 cups worth.
- Add butternut squash, 1 1/2 T olive oil, chickpeas, tahini, garlic, lemon and water to a food processor or blender and process until smooth.
- Add in spices and blend until well-combined.
- Serve with veggies, crackers or dipping of choice.
- Will keep in fridge for up to 1 week.
*Depending on the size of your squash you will have leftovers of squash which you can scoop out and store in the fridge.
Like this hummus recipe? Here are a few other dip recipes you might enjoy:
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