Butternut Squash Hummus

Butternut squash and sweet potatoes can be added to so many dishes to increase nutrient density. From soup to macaroni and cheese to dips, these gorgeous orange veggies fit into them all! The hummus recipe below is a favorite in our house year-round with its savory taste and smooth texture. And this time of year it is a nice compliment to a tray of festive colored veggies. So whether you need a nutritious after school snack for your kids or a colorful dish for the neighborhood potluck, we have you covered! 

This recipe was developed by Noelle Martin, a Registered Dietitian and mom of three young boys. She has a passion for education, inspiring, and empowering moms to make healthy choices for themselves and their families. Noelle loves involving her children in food planning and preparation for their home and sees the kitchen as a perfect area for teaching both academic and life skills. Follow @MotherhoodandMeals on Instagram for Noelle's nutrition tips, recipes, product reviews, and motherhood moments.

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Butternut Squash (or Sweet Potato) Hummus

Ingredients

• 1 butternut squash*
• 1 can chickpeas, drained and rinsed
• 2 tablespoon tahini (or SunButter)
• 2 tablespoons olive oil
• 1 clove of garlic, minced 
• 1/2 tablespoon honey mustard
• 2 tablespoons lemon juice 

Instructions

1. Cut open and roast butternut squash at 375F for 30-40 minutes (or until it is soft throughout). 
2. Scoop the contents into a food processor and add chickpeas, olive oil, garlic, lemon, and honey mustard.
3. Blend on low for 3-5 minutes (until all is mixed well). 
4. Serve with your favorite vegetables, crackers, or on a wrap, sandwich, or pita.

*This recipe also works well with 1 large or 2 small sweet potatoes in place of the butternut squash.

Want your kids to eat more veggies?

Check out our shop for interactive and fun products that teach kids that veggies are fun and tasty! In our shop you can find kid-safe knives, interactive placements, veggie-themed activity boxes, and more!