Orange-Scented Butternut Squash Hummus

Roasted butternut squash and carrots give the classic dip a fall twist.

Looking for something different – something healthy – to nosh on before the main event this Thanksgiving? This butternut squash hummus has everything your family craves: spectacular flavor and toothsome texture.

Orange-Scented Butternut Squash Hummus

Yields | 4 cups |

  • 4 cups cubed butternut squash
  • 1 cup chunked carrots
  • 5 cloves garlic
  • 5 Tbsp extra-virgin olive oil, divided
  • 1 can Great Northern beans, drained
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground cardamom
  • ¼ tsp ground allspice
  • ¼ tsp cayenne pepper
  • ¹⁄₈ tsp ground cloves
  • 3 Tbsp fresh orange juice
  • salt and freshly ground black pepper, to taste
  • zest of 1 orange
  • ½ cup spicy pistachios, roughly chopped

| Preparation | Preheat oven to 375°F. In a large bowl, add squash, carrots and garlic; drizzle with 2 tablespoons oil and toss to coat. Add vegetables to a rimmed baking sheet; loosely top with foil. Roast until fork tender but not browned, 30 to 45 minutes. Remove from oven and let cool to room temperature.

Meanwhile, in a blender or food processor, add beans, cumin, paprika, cardamom, allspice, cayenne pepper, cloves and orange juice. Add cooled roasted vegetables and 2 tablespoons oil; blend until puréed. Season with salt and pepper to taste.

Transfer hummus to a serving bowl; with the back of a spoon, make concentric circles in the dip. Drizzle with remaining oil and top with orange zest and pistachios. Serve with grilled naan, crudités or toasted baguette slices.