Winter Squash Hummus

Recipe Author: Gracie Schatz

A warm, seasonal twist on a classic, this winter squash hummus is smooth, flavorful, and just a little unexpected. Roasted squash, garlic, and shallot blend with tahini, lemon, and warming spices for a rich, velvety spread with subtle sweetness and depth. Perfect with pita, fresh vegetables, or as a base for simple, creative snacks.

Ingredients:

- 1 medium butternut, Kabocha, or Potimarron squash

- 6 cloves garlic, crushed and peeled

- 1 small shallot, peeled and cut in half

- 1/2 cup good olive oil

- 3 Tbsp tahini

- Juice from 1 large lemon

- 1 Tbsp honey

- 1 Tbsp ground coriander

- 1 tsp ground turmeric

- 2 tsp kosher salt

Directions:

1. Preheat Oven: Set your oven to 375°F (190°C).

2. Prepare Squash: Cut the squash in half lengthwise and scoop out the seeds. Place the garlic cloves and shallot halves in the cavity of the squash. Season the squash with salt. Oil a small sheet tray and place the squash cut-side down. Roast in the preheated oven until tender, about 30-40 minutes. Flip the squash over to cool.

3. Blend Ingredients: Once the squash has cooled, scoop the flesh from the skin and place it in a food processor. Add the roasted garlic and shallot, along with the olive oil, tahini, lemon juice, honey, ground coriander, turmeric, and kosher salt. Blend until smooth and silky. Adjust seasoning to taste.

4. Serve: Enjoy the hummus with pita chips, crudités, or spread on toast topped with toasted hazelnuts, goat cheese, and a drizzle of honey. Feel free to get creative with your serving options!