Roasted Butternut Squash Hummus

A good source of vitamin A, roasted squash adds a sweet, earthy flavor to hummus.

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Serves8 (about 1/4 cup)
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Ingredients

Directions

  1. Preheat oven to 375 degrees.
  2. Using a sharp knife, cut the ends off of the butternut squash. Cut in half lengthwise and scoop out seeds.
  3. Line a baking sheet with foil and place squash face up on the sheet. Drizzle squash with 1 tablespoon olive oil and roast in the oven for 45 minutes. It is done when you can easily insert a knife. Remove from the oven and let cool.
  4. Once cool enough to handle, remove the skin of the butternut squash and discard. Cut the squash into smaller pieces.
  5. In a food processor or blender, add the diced squash and all other ingredients. Blend until smooth. (You can do this in batches depending on the size of your blender)
Nutrition Facts
Roasted Butternut Squash Hummus
Amount Per Serving
Calories 154 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 0mg 0%
Sodium 232mg 10%
Potassium 299mg 9%
Total Carbohydrates 18g 6%
Dietary Fiber 4g 16%
Sugars 3g
Protein 4g 8%
Vitamin A 37%
Vitamin C 17%
Vitamin D0%
Calcium 8%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

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