Roasted Butternut Squash Hummus

8 Servings

• 1 medium butternut squash, peeled and cut into chunks (about 4 cups), seeds cleaned and reserved
• 1 cup olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 4 cloves garlic
• 1 15.5-ounce can chickpeas, drained
• ⅓ cup fresh lemon juice
• 2 tablespoons tahini

Preheat the oven to 425° F. Line a baking sheet with parchment.

Toss the butternut squash with 2 tablespoons of the olive oil and ½ teaspoon each of the salt and pepper. Transfer to the prepared baking sheet, leaving room to add the seeds later, and roast until golden brown, 35 to 45 minutes. Meanwhile, toss the seeds with 2 tablespoons olive oil and a large pinch of the salt, and set aside. During the last 5 to 10 minutes of the squash roasting, add the squash seeds to the baking sheet. Roast until puffed and brown, 5 to 10 minutes. Let the squash cool slightly.

Put the garlic in a food processor and process to break it up a little. Add the squash, chickpeas, lemon juice, tahini and the remaining salt and pepper and puree until smooth. With the processor running, slowly drizzle in the remaining ¾ cup olive oil to incorporate.

Transfer the hummus to a serving bowl, and top with the roasted squash seeds.

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