appetizers dips Fall Featured gluten-free snacks vegan

Roasted Butternut Squash Hummus

September 26, 2019

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.

The ultimate fall recipe is this butternut squash hummus made with freshly roasted butternut squash, chickpeas and tahini for a delicious (And vegan!) snack. #hummus #vegan #snack
Elevate your hummus with this butternut squash hummus recipe made from roasted butternut squash and traditional hummus ingredients. You'll love this fall-twist on an appetizer and snack favorite! #hummus

Healthy Butternut Squash Hummus for a fall-inspired snack made with fresh roasted butternut squash and creamy hummus dip #hummus

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.

How to cut and cook butternut squash for this butternut squash dip which is totally vegan!

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!

Roasted butternut squash hummus made with fresh roasted butternut squash, cooked chickpeas and tahini for a delicious and vegan butternut squash dip #hummus


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.

  • Author: Davida Lederle
  • 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


  1. Preheat oven to 425 degrees F.
  2. Cut butternut squash in half and scoop out seeds.*
  3. Rub 1 tsp of olive oil over insides of butternut squash (1/2 tsp on each).
  4. Place olive oil-rubbed-side down on a baking sheet and roast for 30 minutes.
  5. Remove from oven and let cool.
  6. Once cooled, scoop out 1 1/2 cups worth.
  7. 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.
  8. Add in spices and blend until well-combined.
  9. Serve with veggies, crackers or dipping of choice.
  10. 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.

Butternut Squash hummus is the ultimate fall dip and appetizer made with fresh roasted butternut squash and traditional hummus ingredients the whole family will love #hummus #vegan

Like this hummus recipe? Here are a few other dip recipes you might enjoy:

Easy Greek Yogurt Tzatziki Dip
Lemon Hemp Hummus
Vegan Basil and Artichoke Dip


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  • Reply
    September 19, 2014 at 8:14 am

    I like squash very much too! 🙂 I haven’t tried to make squash hummus yet so I think that thanks to your recipe, I’m on my way to do so… I used to eat baked squash with veggie mix in it in one restaurant here in Toronto. I was a gluten-free vegan and I really enjoyed it but then, I found out that some of them are those kinds of restaurants that have a gluten-free sign but the food can be contaminated because they also use the same tools for cooking the normal food so I gave it up. Now I lead normal healthy life and feel even better 😉 Thank you for this recipe. I will stretch my cooking squash menu by trying this…Very good idea, Davida!

  • Reply
    Brittany @ Delights and Delectables
    September 16, 2014 at 11:08 am

    I could face plant in this!! YUM!

  • Reply
    Thalia @ butter and brioche
    September 15, 2014 at 10:01 pm

    How delicious does this hummus look.. the colours are incredible! Definitely need to recreate the recipe. Thanks for sharing it.

  • Reply
    Kim @ BusyBod
    September 15, 2014 at 9:18 pm

    Dear diary, I have yet to be able to go to the farmer’s market this year. Yes, I said this year, and yes, it’s basically fall so they are basically ending which will mean a whole glorious season sans farmer’s markets. The one in my new town is on Wednesday’s from 2-6:30. I think it’s impossible for that to be LESS convenient. Grumble. Annnd I never would have thought of butternut squash hummus but now I have to have some. Have to. xo Kimby

  • Reply
    hayley @healthyregards
    September 15, 2014 at 8:28 am

    Someone get me a squash! I love this (and really all things squash related). I am torn- I live in LA but definitely prefer my farmers market produce and am in the process of searching for the right CSA BUT they don’t always have everything so I rely on Whole Foods and Sprouts for my that.

  • Reply
    Meg @ The Housewife in Training Files
    September 15, 2014 at 8:27 am

    Oh girl you just kicked up my next hummus recipe! I was just thinking yesterday that I need to make another batch, but good thing I waited. The butternut squash on my counter is going into my hummus today. Yum!

  • Reply
    September 14, 2014 at 9:28 pm

    When (not if) you come to PGH, we will have to go to Morgantown (aka my college town) and go to Black Bear Burritos. Anyway, I had butternut squash hummus there last year but I’m sure yours is a million times better. Also, my favorite fall flavor is squash, hands down.

  • Reply
    Chelsea @ Chelsea's Healthy Kitchen
    September 14, 2014 at 8:03 pm

    Mmmm why have I never thought to use squash in hummus?? Seriously two of my favourite foods right here. Can’t wait to try this soon!

    I try to get most of my produce at the farmers market when it’s running (it ends in October :() but I can’t always get all of them there. I’m always deciding to make new recipes at the last minute when it’s not a market day, so I have to rely on the grocery store when I do that!

  • Reply
    Diana @sosmallsostrong
    September 14, 2014 at 7:18 pm

    HOLY YUM! I’m going to try this next weekend for some friends ‘m having over!! woohoo.

  • Reply
    Emily @ Sweets and Beets
    September 14, 2014 at 5:18 pm

    That looks so good. Squash makes everything better! 🙂

    I’m currently living in Austin, but grew up in a more rural area. I think I’m happy to live in a city now (my early 20s), but would love to settle down in a few years in a more suburban area. The grass is always greener, though, right?

  • Reply
    September 14, 2014 at 3:15 pm

    We don’t have a lot of grocery shopping options here so I just go to the grocery store (and I have to drive because it is several miles and I shop for teenage boys!!).
    Even though we have plenty of room in our yard, I don’t grow anything – I am horrible at growing stuff.

  • Reply
    Amanda @ .running with spoons.
    September 14, 2014 at 2:24 pm

    I -wish- I could do more of my shopping at the farmers’ market, but the prices here are soooo crazy, that it’s kind of hard to justify, especially when the bigger grocery stores sell local in-season produce for a fraction of the cost. And I always say I would love to live out in the country, but I think that’s a little TOO quiet for me. I need a smaller mountain town 🙂

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