Our first Thanksgiving recipe is here!!!
Yes, okay, I know it’s still October but it’s ALMOST November and one can never plan too early for the biggest food holiday of the year!!!
Really though, this loaded butternut squash hummus would be perfect for any fall-time gathering, or even winter gathering. I mean just look at those beautiful colors. I love it when food is so pretty that I barely have to style it to make it look good! It will be a show stopper!
I’m not sure how your Thanksgiving day goes but on my side of the family we arrive several hours before we eat the main meal. We talk, we drink, and we eat appetizers as we smell the turkey roasting away in the kitchen. That’s when this butternut squash hummus comes into play.
And yes, in case you haven’t noticed I have now converted all of my future hummus recipes into loaded hummus, forever and always – okay probably not, but right now I’m obsessed. What was hummus like before we threw a bunch of stuff on top of it? Boring?
Mmmm OKAY plain hummus, you’re not boring – I still love you for everyday eating.
BUT this loaded butternut squash hummus, I mean come on, it is defiantly worthy of being next to all of the other appetizers on Thanksgiving day…or Christmas day…or Halloween day…or any day!!!
Maybe it’s just those pomagrante seeds, those gorgeous gems make anything stunning!
I hope you enjoy this butternut squash hummus as much as I do. It’s slightly sweet from the squash with a hint of nutty flavor and all of the creamy texture that we always want hummus to be. The extra tender butternut squash thrown on top gives it even more butternut squash goodness. Then those pomegranate seeds are juicy, tart, crunchy, and just purely amazing!!! Can’t get enough of those beauties this time of year.
What’s great about this butternut squash hummus is that it only takes 35 minutes to make, from start to finish. However, I have left some prep ahead tips in the notes part of the recipe because who doesn’t need that on Thanksgiving day?!
Butternut squash hummus with pomegranate makes the perfect appetizer for you to make if you want to bring something to your host’s house. It can be served cold or room temperature. Plus it travels well, all you have to do is throw the roasted butternut squash and pomegranate seeds on top when you arrive. That way you won’t be taking up precious oven or stove space while everything else is cooking away.
Gaah I can’t get over how beautiful this dish is. It’s almost too pretty to eat.
No, really you should eat it, because it tastes just as good as it looks. Promise.
If you’re looking for more Thanksgiving/Holiday appetizers try my 5 minute spiced pecans, pumpkin sage hummus, beet basil hummus (more hummus. Surprise, surprise!), creamy Brussels sprouts and artichoke dip, and my healthy Greek yogurt dill dip!
Be ready for more Thanksgiving friendly recipes during November. It’s that time of year, my friends! Breathe it all in! 🙂
UPDATE 10/31/17 – Some room temp honey goat cheese is awesome with this hummus! Try it!
- Butternut squash:
- 1 butternut squash, peeled, seeded and chopped into ½ inch cubes
- 1 to 2 tablespoons grape seed or avocado oil
- 1½ 15 ounce cans chickpeas, drained and rinsed
- 2 tablespoons tahini paste (sesmame butter)
- 2 cloves garlic
- Juice of 1 lemon
- 1½ cups of the roasted butternut squash
- 1 tablespoon honey (or sub maple syrup for vegans)
- 2 to 3 tablespons water
- salt to taste
- For serving
- Pomegranate Arils, 2 to 3 of them
- Optional: room temp honey goat cheese (omit for vegans)
- Gluten free crackers
- Roast the butternut squash: Preheat your oven to 400 degrees Fahrenheit. Add the squash to a large baking sheet. Toss it with the oil and salt so it is evenly coated in the oil, spread the squash out evenly on the baking sheet. Roast for 10 to 15 minutes, or until the squash is fork tender. Allow to cool for 15 minutes.
- Make the hummus: Once the squash has cooled make the hummus. To a food processor add the chickpeas, tahini paste, garlic, lemon juice, 1½ cups of the roasted butternut squash, honey, and 2 tablespoons of water. Process until well pureed add another tablespoon or 2 of water to thin it out as needed, the hummus should still be thick. Add salt to taste. Taste and adjust as needed. Add more honey for a touch more sweetness if needed. I usually don't put honey in my hummus, but a little honey helped to bring out the sweetness of the squash.
- Serve: Transfer the hummus to a serving bowl or platter, spread it out. Top with some of the remainder of the butternut squash cubes and some pomegranate arils, and pats of room temp honey goat cheese (optional). Serve with gluten free crackers for dipping.
- Leftovers: For any leftovers store them in the fridge in separate containers, especially the pomegranate arils. Everything should keep for up to 1 week.
-peel, seed, and cut up the squash
-seed the pomegranate. Store the arils in the fridge in an air tight container
-can make hummus up to 1 day in advance. Store the hummus, pomegranates, and butternut squash in separate containers. Assemble just before serving. If the hummus gets a little dry then mix in a little water or drizzle a little olive oil on top.