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Autumn Squash & Scallion Hummus

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“Recipe from in pursuit of more.living with (just a little less) http://inpursuitofmore.com/2013/10/03/recipe-autumn-squash-scallion-hummus/”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. First, heat the oven to 400 degrees. Seed & cut the squash into lengthwise pieces, leaving the highly nutritious skin on (it will soften in the roasting process). Of course, if you have an aversion to the skins, feel free to remove them but I’m a whole squash girl always have been and I take great pleasure in eating whole thing :).
  2. Toss or rub the squash slices in a little olive oil and place on a flat baking tray. Bake for 25-30 minutes or so, until the squash pieces are browning and soft. Be sure to flip them over once or twice to cook evenly and prevent sticking. When ready, remove from the oven to cool for a few minutes before pureeing.
  3. To make the hummus, combine all of the ingredients in a sturdy blender or food processor. Blend until smooth, adding a little olive oil or water to create a silky smooth consistency. Transfer to large container and use right away or refrigerate.

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