Discover an irresistible blend of flavors with this recipe of roasted Butternut squash on a bed of homemade hummus. The caramelized sweetness of the squash pairs perfectly with the creamy and savory texture of the hummus, creating a comforting side dish that's rich in nutrients and ideal for sharing with family or friends.
Ingredients
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1 medium Butternut squash, peeled, seeded, and sliced into ½-inch pieces
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1 red onion, thinly sliced
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Cooking spray
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1 pinch of salt
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Pepper, to taste
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2.5 ml (½ tsp) fresh rosemary, finely chopped
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1 ml (¼ tsp) smoked paprika
For the hummus:
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1 can (540 ml / 19 oz) chickpeas, rinsed and drained
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75 g (2.5 oz) light feta cheese
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75 ml (5 tbsp) water
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60 ml (¼ cup) 0% plain Greek yogurt
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15 ml (1 tbsp) tahini (sesame paste)
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1 garlic clove
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Juice of one lime (or 30 ml / 2 tbsp)
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1 pinch of salt
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Pepper, to taste
For garnish (optional):
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25 g (1 oz) light feta cheese, crumbled
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30 ml (2 tbsp) chopped nuts of your choice
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Fresh basil leaves, finely chopped
Preparation
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Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
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Spread the squash and onion pieces on the baking sheet, spray with oil, and season. Toss lightly and bake for 50 minutes or until the squash is tender and slightly caramelized.
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Meanwhile, in a food processor, blend all the hummus ingredients until smooth and creamy.
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To serve, spread the hummus on the bottom of a plate, add the squash slices and onions, then garnish as desired. Serve with your preferred protein.
Notes
Keeps for 5 days in an airtight container in the refrigerator.
