Butternut Squash Hummus

In the summer I try to get as much of my produce as I can from local produce stands (and my garden when it cooperates).  I saw butternut squashes this week so of course I bought 2 and went straight home to start looking for recipes and ideas.  I love hummus, so it made perfect sense to make a butternut squash hummus.  This is really good.  Honestly, I was eating spoonful’s of it as I was transferring it to a Tupperware to put in the fridge to use with veggies this week.

Recipe adapted from Food Network

Ingredients:

1 butternut squash peeled and cut into cubes

1 teaspoon cinnamon

Olive oil spray

1 can cannellini beans

¼ cup tahini

2 tablespoons lemon juice

1 teaspoon siracha

½ cup plain nonfat Greek yogurt

Directions:

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
2. Lay the squash in a single layer.  Spray with olive oil spray.  Sprinkle with cinnamon.
3. Roast squash for 25 minutes.  Let cool.
4. Add cooled squash, beans, tahini, yogurt, lemon juice, and siracha to food processor.  Pulse to mix.
5. Serve with fresh veggies, on wraps, eat by the spoonful, or on pita bread.
6. Transfer to an air-tight container to store extra hummus.