Butternut Squash Paleo Hummus
Butternut Squash Hummus Spread
INGREDIENTS 1 butternut squash1-2 tablespoons of melted coconut oilJuice of half a lemon1/4 cup of almond butter1 tsp. of Himalayan salt1 tsp. of cinnamon
INSTRUCTIONS 1.Preheat oven to 4002.Cut off ends of butternut squash. Cut or spoon out seeds3.Roast the squash for 45 minutes to 1 hour4.When the squash is cooked, let it cool5.Once squash is cool, cut off skin and cut into small cubes6.Add squash and remaining ingredients to a high-speed blender or food processor7.Combine, adding a second tablespoon coconut oil if needed8.Enjoy as a dip for vegetables, chips, or as a spread on top of burgers and sandwiches!
As temperatures fall, clouds come out, and the blankets go on my bed, I’ve found myself craving hearty root vegetables. I love eating seasonally and always recommend to clients to tap into the fruits and vegetables that are in season. There’s a reason certain vegetables grow in the summer instead of the fall. In the summer, we need fresh berries to cool down while in the fall we need more starch and carbs as temperatures drop-like you can get from a butternut squash. I’ve been making a similar hummus for years and it’s one of my favorites. I decided to replace the tahini from my original recipe with almond butter, and add some cinnamon to give it a sweet, but not too sweet flavor. I love the idea of a hummus spread but find that chickpeas (the main ingredient in most hummus) do not work well with my body. Which is why I love this recipe-it’s entirely grain-free, but it still fulfills the same satisfying purpose as a hummus. I enjoyed it on top of my turkey burger for dinner right after I made it and the next day I dipped some crackers in it as well! I will say that although there are not many ingredients in this recipe, it is a labor of love to make. So give yourself over an hour to prepare! I purchased a large whole squash for mine, but you can buy pre-chopped butternut squash from Trader Joe’s. Preheat the oven to 400. To start, cut both ends off of the squash using a sharp knife. Then, cut vertically, splitting the squash in half. Using a spoon or a knife, cut or spoon out the seeds. Place the squash on a cookie tray, and roast for 45 minutes to 1 hour.When the squash finishes (you should know by the skins starting to brown and being able to easily press the squash with a fork) take it out of the oven and let it cool. This could take 30 minutes to 1 hour. If you blend the squash before it is cool enough you will get more of a bisque consistency rather than hummus. Once cool, peel off the skin and cube the squash. Place squash in a high-speed blender or food processor, along with the other ingredients. Make sure the coconut oil is melted. Start with 1 tablespoon of oil and increase to 2 total if need be.Turn on and blend until all ingredients are mixed together.Enjoy as a vegetable dip, a sandwich spread, chips, crackers-however you want! What is your favorite fall food?