This recipe guys. This Paleo Butternut Squash Hummus turned out better than I could have even imaged! I had a similar dish when visiting my family in Oklahoma, and I knew immediately that I needed to make it at home. Creamy roasted butternut squash mixes with nutty tahini, garlic and a hint of lemon then topped with salty everything bagel seasoning and sweet pomegranate seeds for a delicious fall dish! I seriously just ate this Butternut Squash Hummus for days with carrots, celery and red bell peppers. Also you won’t miss the chickpeas at all. The butternut squash gives the perfect creamy, smooth hummus texture! Who else is obsessed with Trader Joe’s everything bagel seasoning?? I seriously put it on everything: see example here. It has become my new favorite seasoning because it is salty, savory and just overall delicious!
I am still in shock that it is November. I mean where did October and fall go?! It is starting to get chilly here in Denver, and also all of the leaves have fallen off the trees. I am so not prepared for my first winter! Last year in Arizona, “winter” lasted about a month where the weather dipped to a freezing 50 degrees. So far Denver weather has been about as indecisive as Oklahoma and Kansas weather. One day it will snow, then it will be 50 by lunch, then 70 the next day, and then it will snow again. I have settled on just wearing shorts with sweaters. It may not be the best look but it works for this bipolar weather. I’m not complaining though because I am just happy there are the warm days thrown in there!
Paleo Butternut Squash Hummus
- 2 lb butternuet squash, cut in half lengthwise and seeds removed
- 1 Tbls extra virgin olive olive
- 1/4 cup tahini
- 2 tables lemon juice
- 2 garlic cloves
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1-2 Tbls everything bagel seasoning
- 1-2 Tbls pomegranate seeds
- Heat over to 400 degrees.
- Coat butternut squash with olive oil, place on a baking sheet, and roast in the oven for 55 minutes.
- Remove from oven and let cool.
- While the butternut squash is cooling, place tahini, lemon juice, garlic cloves, salt and upper into a blender.
- Measure out 2 cups of butternut squash and scoop into blender.*
- Mix all ingredients until smooth, scrapping down the sides of blender if needed.
- Scoop into a bowl and top with desired amount of everything bagel seasoning and pomegranate seeds!
- Serve with carrots, celery or gluten-free pita chips.
*If you have extra butternut squash, you can use it for a simple soup or even in a fall smoothie!