Print Options:

Butternut Squash Hummus

Yields1 Serving

Recipe from our Friends at Cosette's Kitchen

 4 cups butternut squash, peeled and cubed (about 1 medium squash)
 2 tbsp Durant Olive Mill Estate Blend Extra Virgin Olive Oil
 ¾ tsp Durant Himalayan Salt
 2 cloves of garlic
 ⅓ cup tahini
 Juice of 1 lemon
 2 tbsp Durant Olive Mill Garlic Fused Olive Oil
 ¼ shredded parmesan cheese (optional)*
 Black sesame seeds (optional)
 Assorted crackers, vegetables and bread
1

Preheat oven to 450 degrees.

2

On a sheet pan, spread your cubed butternut squash and drizzle with 2 Tbsp Durant Olive Mill Estate

3

Blend Extra Virgin Olive Oil and Durant Himalayan Salt. Mix to coat all pieces.

4

Roast for 25-30 minutes until fork-tender, turning halfway through.

5

When squash is done, place into bowl of a food processor with garlic cloves, tahini, lemon juice, and Durant Olive Mill Garlic Fused Olive Oil.

6

Process on high speed until smooth and fully combined, stop partway through mixing and scrape sides down to incorporate if necessary.

7

Pour butternut squash hummus into oven safe dish, top with freshly shredded Parmesan cheese and place under broiler for 2-3 minutes until bubbling.*

8

Top with black sesame seeds (optional)

9

Serve warm with toasted bread, vegetables and crackers.
Enjoy!