Recently, I prepared a dip to help celebrate the three year anniversary of my local (and amazing) gourmet olive oil store, Olive That and More! in Montclair, New Jersey.
Of course this dip is made with olive oil (you all know I’m a huge fan of olive oil because of the many great health benefits), and it’s also made with Butternut Squash, an awesome winter squash which starts becoming more available in the Fall.
Butternut Squash is full of vitamins A and C, two great antioxidants that help prevent cancer, heart disease, and eye problems, while helping to boost your immune system (1). It’s also packed with fiber to help promote regularity, and potassium, which helps lower blood pressure. In fact, potassium was just in the news because its been linked to preventing heart problems and kidney disease in diabetics (2). Just 1 cup of Butternut Squash packs more potassium than one whole banana (1)!
But the real reason I’m sharing this Butternut Squash Hummus Recipe is because it always gets so many rave reviews, and it’s super easy to make. For those of you who aren’t hosting Thanksgiving Dinner, here’s a great way to contribute and be absolutely adored for bring this amazing dip! For those of you who are hosting Thanksgiving Dinner, here’s a great way to add in a healthy appetizer while staving off the hungry masses if dinner runs a little late! Doesn’t matter which category you fit into – I know you will want to thank me later!
Butternut Squash Hummus Recipe
- 2 cups of Butternut Squash flesh from 1 small Butternut Squash
- 1/4 cup Tahini
- 3 Roasted Garlic Cloves
- 1/4 cup Lemon Juice
- 2 tablespoons Olive Oil (I used Arbequina from Olive That, and More)
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Pepper
- 1 dash of Cayenne Pepper or Hot Paprika (I prefer the Hot Paprika)
Preheat the oven to 375 degrees Fahrenheit. Cut the Butternut Squash in half and remove the seeds (You can clean the seeds and toast them with a little salt – like pumpkin seeds). Coat the inside of the Butternut Squash with 1/2 tablespoon olive oil, and place half side down on a baking pan, until soft – about 40-60 minutes.
Place four unpeeled garlic cloves on a small square piece of foil, and pour 1 teaspoon of Olive Oil. on them. Wrap the foil around the cloves, and place on the pan next to the Butternut Squash. Cook for about 30 minutes, until garlic cloves are browned.
Test the Butternut Squash with a fork – when your fork goes through easily, the squash is done. Let cool. Scrape theButternut Squash meat out of the shell, and put in a food processor. Add roasted garlic. pulse until mixed. Add Tahini, Olive Oil, Lemon Juice, Salt, Pepper, and Cayenne or Hot Paprika Spice. Blend until Smooth.
If you want the whole dish to be totally Grain/Gluten Free, pair with vegetables, or the Beets and Sweets Terra Chips, otherwise pair with whole grain crackers, pita, bean, or corn chips! Then, sit back, and enjoy the accolades!
Have a Happy and Healthy Thanksgiving!
- Medical News Today: Health Benefits of Butternut Squash
- Science News