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 F.
  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.)

Recipe Tips

Serve this with your favorite crackers or good-for-dipping veggies like carrots and celery.

Nutrition Facts
Roasted Butternut Squash Hummus
Amount Per Serving
Calories 308 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 0mg 0%
Sodium 464mg 19%
Potassium 598mg 17%
Total Carbohydrates 35g 12%
Dietary Fiber 8g 32%
Sugars 6g
Protein 9g 18%
Vitamin A 74%
Vitamin C 35%
Vitamin D0%
Calcium 16%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

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