Butternut Squash Hummus

Course Appetizer, easyappetizers, fall, glutenfree, vegetarian, winter

Cuisine American

Keyword acorn squash, butternut squash, tahini

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 280kcal

Ingredients

2 cups Butternut Squash peeled & diced into 1-inch cubes
2 tbsp Tahini
2 tbsp Lemon Juice
1/2 tsp Sea Salt or to taste
3 tsp Smoked Paprika
2 tbsp Pumpkin Seeds raw
200 grams Seed Crackers gluten-free
1 cup Carrot Sticks organic
1 cup Celery Sticks organic

Instructions

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

Leftovers
Keeps well in a sealed container in the fridge for 5 to 6 days.
No Butternut Squash
Use acorn squash or another type of squash instead.
More Flavor
Play around with adding garlic or herbs. You can also roast the squash for a deeper flavor.
May also Garnish with
Sesame seeds or hemp seeds.
Save Time
Buy 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"]

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