• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sarah Pflugradt logo

  • recipes
  • about
  • my work

Butternut squash hummus

May 26, 2020 · Leave a Comment

Jump to Recipe·Print Recipe

I’m not a sneaky mom cook. I like to tell my kids what’s in their food. I don’t need to sneak vegetables into recipes. I fully subscribe to the thinking that it’s okay if you don’t like all food. We all have food we don’t like.

So, why do I tell you this? Because I have one precious child who does not like butternut squash, but he is wildly overruled by the 4 other people in the house who like it. And since I had some butternut squash all cooked and ready to go, I added it to a food he LOVES — hummus.

Pretty often, I will cook up more than I need of something. I like to do this with chicken, but roasted vegetables are also cooked in abundance. This lets me save time for another meal with minimal prep time or to save time by not turning on the oven.

So, my time saving tip is to roast more than you need, but make sure you use it!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Butternut Squash Hummus

  • Author: sarahpflugradt
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
Print Recipe
Pin Recipe

Description

Do you love plain hummus, but sometimes it’s just too…well, plain? This hummus has the subtle flavor of creamy butternut squash that is the perfect addition to your hummus game. 


Ingredients

Scale

1 cup cooked butternut squash

1, 15 ounce can chickpeas, drained and rinsed

2 tablespoons tahini

1 tablespoon lemon juice

1 clove garlic, or about 1 teaspoon grated garlic

1/2 teaspoon salt

1/4 teaspoon ground cumin

3 tablespoons extra virgin olive oil

2–3 tablespoons water

Optional Garnish: Extra olive oil, pomegranate seeds, pumpkin seeds, pine nuts


Instructions

Add butternut squash, chickpeas, tahini, lemon juice, garlic clove, salt, and cumin to the food processor and blend until everything breaks up.

While the food processor is running, drizzle in olive oil. 

If you want your hummus thinner, start adding water, one tablespoon at a time

Garnish with optional ingredients


Notes

If using frozen and thawed butternut squash, you might not need to add any water. 

Did you make this recipe?

Tag @sarah_pflugradt on Instagram and hashtag it #sarahpflugradtnutrition

Sides, Vegan, Vegetarian

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Facebook
Twitter
Instagram

Welcome! My name is Sarah Pflugradt, MS, RD. I am a family nutrition expert and this is a place where you can find healthy recipes and nutrition information for your active family.

what’s happening lately

  • Salmon, sweet potato, and farro bowl with mustard dill vinaigrette
  • Classic lemon and tahini hummus
  • Chocolate pudding
  • Spicy sausage penne with chickpeas and spinach
  • Loaded baked potato soup
  • Pickled onions
  • Small batch chocolate cupcakes with sprinkles
  • Santa Fe style rice and beans
  • Not your 80’s Potato Stroganoff
  • Questions you should ask before starting a weight loss program

where have you seen me?

Footer

Need More Emails? Subscribe to my Monthly Newsletter

  • recipes
  • about
  • sports nutrition
  • health
  • privacy policy/disclaimer
  • contact me

Copyright © 2021 Sarah Pflugradt on the Cravings Pro Theme