Butternut-Squash Hummus

By: Katie Cavuto Boyle, M.S., R.D.

If you're looking to go beyond your usual winter-squash soup or roasted vegetable recipes, try this butternut-squash hummus. Smoky, sweet and filling, the hummus is also loaded with fiber, protein, healthy fats and beta-carotene.

Smoky Butternut-Squash Hummus

Ingredients

2 to 3 cups cubed butternut squash

1/4 cup olive oil, divided

1 teaspoon smoked paprika

1/4 teaspoon dried oregano

1 tablespoon honey

1 (15-ounce) can chickpeas, rinsed and drained

2 tablespoons tahini

2 to 3 tablespoons lemon juice

2 garlic cloves

Salt and pepper to taste

1. Preheat oven to 400.

2. Toss butternut squash with 2 tablespoons olive oil, the paprika, oregano, honey, salt and pepper in a bowl.

3. Arrange squash on a baking sheet in a single layer. Roast until tender, 20 to 25 minutes.

4. Combine squash with remaining ingredients and puree in a food processor. Add water to thin to desired consistency. Season with salt and pepper.

Katie Cavuto Boyle, MS, RD, is a registered dietitian, personal chef and owner of HealthyBites, LLC. See Katie's full bio »

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