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Squash Hummus


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Rate this recipe 4.7/5 (6 Votes)


  • 1 whole medium-size butternut squash (2-3 pounds), halved and seeded
  • 1/2 cup plus 1 tablespoon olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup tahini
  • 2 small cloves garlic
  • 1/4 cup lemon juice


Servings 4
Adapted from


Step 1

Preheat oven to 400 degrees. Coat flesh and skin of squash halves with 1 tablespoon olive oil and ½ teaspoon salt. Place on a baking sheet, cut-side down, and roast until very soft, about 1 hour. Remove and let cool at room temperature 20 minutes.

Once squash is cool, scoop out flesh and place in a food processor. Discard skin. Add tahini, garlic, lemon juice and remaining oil and salt, then purée until consistency is smooth and hummus-like. If too thick, stir in water, 1 tablespoon at a time. Taste and add more salt if necessary.

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