Recipe of the Month: October

Butternut Squash Hummus with Roasted Carrots

Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.

This hummus is easy to make and is essential for a healthy week of autumnal snacking! Serve with pita chips or go the extra mile and roast some carrots to make the perfect side for a Halloween party.


What you’ll need:

  • 1 cup cubed butternut squash
  • 4 cloves garlic, skin on
  • 4 cloves garlic, peeled + minced
  • 1 lemon, juiced
  • 1 15-ounce can chickpeas, lightly rinsed + drained
  • 1/3 cup tahini
  • 3-4 Tbsp olive oil, plus more for roasting garlic
  • Sea salt + pepper to taste
  • 1/2 cup fresh parsley, chopped
  • 1/4 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • optional: 1/4 tsp smoked paprika
  • FOR SERVING (optional)
  • Whole-wheat pita chips
  • Roasted carrots*


Preheat oven to 400 degrees F  and position a rack in the middle of the oven.BUTTERNUT-SQUASH-Hummus-30-minutes-SO-flavorful-and-healthy-The-perfect-dip-for-fall-and-winter-vegan-glutenfree-hummus-healthy-recipe-fall-697x1024

Add cubed butternut squash and 4 unpeeled garlic cloves to a baking sheet and drizzle with 1 Tbsp olive oil and a pinch each salt and pepper. Toss to combine.

Bake for 15-20 minutes, or until all squash is fork tender and the garlic is golden brown. Let cool 5 minutes.

Peel roasted garlic and add to food processor or blender, along with squash, 4 cloves fresh minced garlic, lemon juice, chickpeas, tahini, olive oil, salt, pepper, parsley, cinnamon, cumin, and smoked paprika (optional).

Purée until creamy and smooth, scraping down sides as needed and adding more olive oil or a touch of water if it’s too thick.

Taste and adjust seasonings. Then serve immediately with pita chips and vegetables of choice (see below for roasted carrots). Alternatively, refrigerate until fully chilled – about 3-4 hours – for a thicker, creamier dip.

Store leftovers, covered, in the refrigerator up to 4-5 days, though best when fresh.


Preheat oven to 375 degrees F. Remove greens, peel, and slice any large carrots in half lengthwise. Transfer to a baking sheet and lightly drizzle with olive or grape seed oil and a pinch each salt and pepper. Toss to coat. Then arrange in an even layer and bake for 20-30 minutes or until golden brown and tender.



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