Cookin' with Chef Kyle

Simply delicious Butternut Squash Hummus

Chef Kyle Williams — November 2019

With Halloween in the rearview mirror, you might be looking for something to offset all those sweets you’ve indulged in last month. Look no further than this savory, healthy, and super simple Butternut Squash Hummus recipe. Throw in some homemade pita chips, and you’ve got the perfect appetizer for your fall feast.

Butternut Squash Hummus

Servings 4

For Hummus, You’ll Need:

  • 1 each butternut squash, cut in half, deseeded
  • 1/4 cup tahini
  • 1 cup extra virgin olive oil
  • 1/4-1 cup water
  • 1 tablespoon white vinegar
  • 1 teaspoon fresh sage, chopped
  • 1/2 teaspoon cinnamon, ground
  • Salt and pepper to taste

For Pita Chips, You’ll Need:

  • 8 pita, cut in wedges
  • 1/2 cup olive oil
  • Salt and pepper to taste

For Optional Garnish, You’ll Need:

  • A drizzle of extra virgin olive oil
  • Fresh parsley, chopped
  • Orange zest

Method of Preparation

  1. Pre-heat oven to 375 degrees F.
  2. Season cut side of squash with oil, salt and pepper.
  3. Line a sheet pan with baking paper, then place squash cut side down and bake until squash is fork-tender. 20-40 minutes.
  4. While squash is baking, toss pita chips with olive oil, salt, and pepper, and bake until golden brown and crispy. Around 20 minutes.
  5. When done, remove the pita chips from the oven and allow to air dry.
  6. When done, remove the squash from the oven and remove the skin.
  7. Place meat of squash in a food blender with all remaining ingredients, except oil.
  8. Turn on high and slowly drizzle in oil.
  9. Season to taste.
  10. Place hummus in a bowl, put pita chips around the edges, garnish as desired.
  11. Enjoy!

Chef Notes

  • If preferred, make the pita chips the day before.
  • To make gluten-free, substitute gluten-free chips or vegetable sticks in place of pita.

From the kitchen of Chef Kyle Williams.

Bon appétit!

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