Steam the butternut squash 6 to 8 minutes, or until tender when pierced with a fork.
Add squash to a high-speed blender or food processor along with the tahini, lemon juice, and sea salt. Drizzle the olive oil and process until smooth and creamy.
Transfer the hummus to a serving bowl and refrigerate until ready to serve.
Garnish with pumpkin seeds and paprika. Serve with seed crackers, celery & carrot sticks.
Notes
Additional Recipe Notes/Suggestions
LeftoversKeeps well in a sealed container in the fridge for 5 to 6 days.
No Butternut SquashUse acorn squash or another type of squash instead.
More FlavorPlay around with adding garlic or herbs. You can also roast the squash for a deeper flavor.
May also Garnish withSesame seeds or hemp seeds.
Save TimeBuy pre-sliced butternut squash from the produce section or frozen aisle.
[click_to_tweet tweet="Looking for an #easyappetizer that's #glutenfree? Butternut Squash is a major crowd pleaser served with seed crackers, celery & carrot sticks! @ThyroidNurse @AutoimmuneRN #HolisticThyroidCare" quote="Low in fat, butternut squash delivers an impressive dose of fiber, making it super heart-healthy. It's also rich in potassium, vitamin B6, and promotes proper functioning of the nervous and immune systems. But it's rich orange color signals an abundance of super nutrients called carotenoids & beta-carotene (which the body converts to vitamin A) which guards against breast cancer and age-related macular degeneration." theme="style3"]