No Bean Butternut Squash Hummus
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| Servings |
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Ingredients
Frozen Vegetables
- 10 ounce bag frozen butternut squash or use 2 cups fresh butternut squash cubes
Fresh Fruits
- 1 lemon[s] or Meyer lemon
Fresh Herbs - Spices
- 1 clove garlic
Oils
- 1 tablespoon extra virgin olive oil plus more as garnish
Canned - Jarred
- 1 tablespoon unsweetened nut butter w/o added oil, choose: almond, cashew, pecan, walnut, etc.
Optional
- 1 red bell pepper, roasted
Optional Garnish
- smoked or sweet paprika
- Italian or flat-leaf parsley chopped
Ingredients
Frozen Vegetables
Fresh Fruits
Fresh Herbs - Spices
Oils
Canned - Jarred
Optional
Optional Garnish
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Rate this recipe!
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Instructions
- Preheat oven or toaster oven to 450 degrees.
- Spread frozen or fresh butternut squash cubes in a single layer on parchment lined baking sheet. Bake 20 to 30 minutes, turning once during roasting, until brown around the edges and tender in the center.
- Add roasted butternut squash to the bowl of a food processor along with juice of 1 lemon fresh-squeezed, peeled and pressed or minced garlic clove, olive oil, and nut butter of choice. Blend until smooth. Add salt and pepper, to taste.
- Optional - wash and quarter red bell pepper. Remove, stem, seeds, and membranes and discard. Roast red bell pepper quarters with squash cubes. Cool and remove skin before adding to food processor.
- Transfer hummus to a decorative serving bowl. Optional Garnish - garnish with a bit of olive oil, a sprinkle of smoked or sweet paprika, and chopped Italian or flat-leaf parsley leaves as shown. Serve with fresh cut vegetables of your choice.
Recipe Notes
Nutrition label coming soon!
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