When I think of Thanksgiving, one of the first foods that comes to mind is butternut squash. Subtly sweet, tender butternut squash. I love it in soups, in casseroles, in sauces, simply roasted, and now my new favorite: in HUMMUS!
Yes I’m talking that lovely rich, earthy, sweet flavor in a creamy dreamy dip form, topped with lots of crispy sage and roasted squash seeds. We’ve hit the jackpot my friends!
And I’m sharing this comforting dip just in time for the big turkey day, because we all need some apps to snack on while we prepare the main meal, am I right?!?
So let’s get down to business, because I know we all have menus to perfect and last minute grocery shopping to do.
Basically you’ll need:
Butternut squash, peeling and cubed (which you can buy pre-done to make life EVEN easier)
Salt and pepper
That’s it! We can totally handle this.
And once you have the ingredients, it gets even simpler from there. Roast the squash, puree the hummus, fry the sage (which takes all of 10 seconds), and put it in a bowl! You’ll be snacking (while cooking) in no time 🙂
I’ll be taking the rest of the week off from blogging as I began my Thanksgiving prep and my house full of guests begin to arrive. Hope everyone has the most wonderful holiday full of good food and loved ones! Can’t wait to see all your pics on Insta!
Roasted Butternut Squash Hummus with Crispy Sage
Gluten Free, Vegan
- 2 cups butternut squash, cubed
- 1 tablespoon extra virgin olive oil
- salt and pepper
- 1 15 oz can chickpeas, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic
- optional: roasted butternut squash seeds, for topping
- 1/3 cup ice cold water
- salt and pepper, as desired
- 12 fresh sage leaves, divided
- 1/4 cup extra virgin olive oil, for frying sage leaves
|Preheat oven to 400 degrees F. Toss butternut squash with 1 tbsp of olive oil, salt, and pepper. Spread over a baking sheet and roast for 30-35 minutes, or until tender. |
|Pour roasted butternut squash into a high speed blender, along with chickpeas, salt, pepper, garlic, 4 sage leaves, and 2 tbsp of extra virgin olive oil. Puree until smooth and pour in 1/3 cup of ice cold water as you puree. |
|Time to make your crispy sage! Heat a small pan with 1/4 cup of extra virgin olive oil. Once the oil is hot, drop in the rest of the sage leaves, let them fry for 5-10 seconds, then remove and immediately put on a paper towel to dry. Once dry, crumble sage for topping on hummus. |
|Pour hummus into a large bowl. Drizzle with olive oil, top with crumbled crispy sage, and toasted butternut squash seeds. Serve with pita chips, tortilla chips, or veggies! |