Butternut Squash Hummus Recipe

1. prepare squash

Preheat oven to 400°F (200°C). Peel, seed, and dice butternut squash into roughly 3/4-inch cubes. Toss the cubes with 1 teaspoon olive oil and a pinch of salt and pepper on a rimmed baking sheet.

2. roast squash

Roast squash for 25–30 minutes, turning once, until tender and lightly caramelized at the edges. Remove and let cool slightly.

3. blend hummus

In a food processor combine roasted butternut squash (2 cups), drained chickpeas (1 cup), tahini (1 tbs), lemon juice (2 tbs), minced garlic (1 clove), cumin (1 tsp), smoked paprika (1 tsp), 2 tbs olive oil, salt (start with 1.5 tsp), and black pepper (1/4–1/2 tsp). Pulse to combine, then run processor while adding warm water (or reserved chickpea liquid) 1 tablespoon at a time until smooth and spreadable (about 2 tbs total). Taste and adjust salt, lemon, or tahini as needed.

4. finish hummus

Transfer hummus to a shallow serving bowl, use a spoon to create a swirl, drizzle with remaining 1 tbs extra-virgin olive oil, and sprinkle smoked paprika and a few chopped toasted walnuts on top for texture.

5. While squash roasts, core and thinly slice the Granny Smith apple. If desired, toss apple slices in 1 teaspoon lemon juice to prevent browning.

6. Place washed frisée in a large bowl. Add sliced apple and toasted walnuts. Toss gently to combine just before serving with the vinaigrette (see next section).

7. In a small jar or bowl whisk together white balsamic vinegar (3 tbs), Dijon mustard (1 tsp), honey or maple (1 tsp), salt (1/2 tsp) and pepper (1/4 tsp). Slowly whisk in olive oil (6 tbs) until emulsified. Taste and adjust sweetness or acidity. Reserve until ready to dress salad.

8. Just before serving, drizzle about 2–3 tablespoons of vinaigrette over the frisée-apple-walnut mixture and toss lightly so leaves are evenly coated.

9. Preheat oven to 375°F (190°C) or use a skillet. Slice each pita into 8 wedges. Lightly brush both sides with olive oil (about 1 tbs total for both pitas) and sprinkle with sea salt (1/4 tsp).

10. Arrange wedges on a baking sheet in a single layer and bake 8–10 minutes until crisp and golden, flipping once. Alternatively, toast in a skillet over medium heat, pressing down, until crisp.

11. To serve: Spoon a generous mound of butternut squash hummus onto a platter. Place dressed frisée-apple-walnut salad alongside or on top as described in the menu. Scatter toasted walnut pieces and a light dusting of smoked paprika over hummus. Place pita points on the side for dipping.