This Roasted Honeynut Squash Hummus combines the creamy goodness of traditional hummus with the sweet, nutty notes of honeynut squash. It’s the perfect fall appetizer to enjoy on Thanksgiving, or as a healthy snack to keep in your fridge. With an ultra silky smooth texture and delicious flavor, this is a dip that you’re going to keep going back to!
I will eat hummus in any form, but this roasted honeynut squash hummus might just be my new favorite! It’s the perfect fall spin on a classic dish, filled with a hint of sweetness and creaminess. I served this at my Friendsgiving and it was a hit amongst everyone. But this would be just as perfect for a healthy little snack to have on hand in the fridge throughout the week 🙂
Even if you’ve never tried honeynut squash before, I promise you’re going to love this one. It’s very similar to butternut squash but even sweeter and more flavorful. Plus they are the perfect size so that you don’t have a bunch of extra squash laying around!
As you can see in the photos, I also served this roasted honeynut squash hummus in the squash itself which immediately gives it extra cuteness points! Save a bowl…use a squash lol, that’s my fall motto. Anyways…can’t wait for you to try it and let me know what you think!
Why You’ll Love this Roasted Honeynut Squash Hummus
- It’s the perfect festive appetizer to enjoy during the Fall or for Thanksgiving!
- This hummus is gluten free, vegan and packed with fiber and healthy fats.
- It’s easy to make, with a handful of simple ingredients.
- The roasted honeynut squash adds a delicious level of sweetness and creaminess to the hummus.
- This is such a delicious and nourishing snack!
What You Need to Make this Roasted Honeynut Squash Hummus
- Olive Oil: You will need a small amount of oil to brush on the squash and garlic before roasting and then more for blending into the hummus.
- Honeynut or Honeypatch Squashes: These small squashes are a hybrid between butternut and buttercup squashes and they yield a sweet flavor.
- Garlic: 1 small head! Since we’re roasting it, the garlic takes on a much more mild flavor than when it’s raw.
- Chickpeas: Also known as garbanzo beans, these are one of the main ingredients in hummus. To keep it easy I use one can (15oz), but you could certainly prepare your own chickpeas from dry.
- Tahini: Tahini is just ground up sesame seeds and it has a delicious earthy, slightly nutty flavor. The brand really matters here…I like Soom and Sesame King (light roast). But I recommend avoiding the Trader Joe’s brand.
- Lemon: The juice from roughly 1 small lemon. But feel free to start with less and add more to your preference.
- Ice Cubes: Adding ice cubes to the very end is my little hack to create a super silky smooth hummus! You could also use some ice cold water instead.
- Kosher Salt & Black Pepper: Season to taste.
How To Make this Roasted Honeynut Squash Hummus
Brush Honeynut Squash & Garlic with Oil:
First, preheat your oven to 400F. Then, place honeynut squash into baking dish (cut side up) and brush/drizzle the flesh with some of the olive oil. Drizzle the remaining olive oil over the cut-side of the garlic bulb, then wrap it in tin foil and place it in the baking dish with the squash.
Roast Honeynut Squash & Garlic:
Transfer baking dish to the oven to roast for about 35 minutes or until fork tender. Allow it to cool for ~10 minutes until you can touch the squash. Then, use a spoon to scoop out most of the flesh, leaving a bit of a rim around the border if you plan on serving it in the squash itself like I did. You will need ¾ cup of the honeynut squash flesh for this hummus.
Blend Chickpeas, Honeynut Squash & Garlic:
To a food processor, add chickpeas, ¾ cup of the honeynut squash flesh and all of the garlic cloves. Pulse several times, scrapping down the sides as needed, until everything is chopped up.
Finish Hummus with Tahini, Lemon Juice, Oil & Ice:
Then, add in the tahini, lemon juice, salt & pepper. Blend again. With the food processor still running, slowly pour in the olive oil. Finally, add in the ice cubes and blend again until smooth and creamy. Continue to add more ice cubes as needed to get to your desired consistency.
Serve, Top & Enjoy:
Finally, place hummus back into the skin of the honeynut squash and optionally garnish with pomegranate seeds, pumpkin seeds and a drizzle of olive oil. Enjoy!
What is Honeynut Squash?
Honeynut squash is a hybrid between butternut and buttercup squashes. It’s only been around for about 10 years, and has gained popularity in the last 2 years. Visually, they look just like a mini butternut squash, spanning about 6″ long. The flavor is much stronger and sweeter than butternut squash as there’s less water content. They can be found at many grocery stores and farmers markets, typically next to the other squashes.
You may only see honeypatch squashes for sale at your local Whole Foods and those are totally fine to use too! That’s actually what I used for this recipe. Honeypatch squash, specifically sold by the brand Row 7, are very similar to honeynut but have a smaller, thinner neck.
What Should I Serve with this Roasted Honeynut Squash Hummus?
I served this at my Friendsgiving and it was a hit! I like to set it out with some gluten free crackers (theses ones are delicious) and some fresh chopped veggies like cucumbers, carrots, bell peppers, etc. You could also utilize this honeynut squash hummus as a condiment for sandwiches or add it to greek bowls like this one! The options are truly endless 🙂
How Should I Store Leftover Roasted Honeynut Squash Hummus?
This roasted honeynut squash hummus can be stored in an airtight container in the fridge for about 4 days. It won’t last quite as long as store-bought hummus would.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Squash Recipes?
- Butternut Squash and Carrot Soup
- Fall Pasta Salad with Maple Dijon Dressing
- Pesto Caesar Kale Salad with Delicata Squash
- Butternut Squash Feta Pasta
- Broccoli Cheddar Stuffed Spaghetti Squash
Roasted Honeynut Squash Hummus
Equipment
- spoon
- 9×13" baking dish or baking sheet
- aluminum foil
- spatula
Ingredients
- ½ tbsp olive oil or avocado oil
- 2 small honeynut or honeypatch squashes cut in half lengthwise & seeds removed
- 1 small head of garlic top chopped off
- 1 can chickpeas (15oz) drained & rinsed
- ⅓ cup tahini *
- ¼ cup olive oil
- juice from 1 lemon
- handful of ice cubes
- kosher salt & black pepper to taste
Instructions
- First, preheat your oven to 400F. Then, place honeynut squash into baking dish (cut side up) and brush/drizzle the flesh with some of the olive oil. Drizzle the remaining olive oil over the cut-side of the garlic bulb, then wrap it in tin foil and place it in the baking dish with the squash.½ tbsp olive oil, 2 small honeynut or honeypatch squashes, 1 small head of garlic
- Transfer baking dish to the oven to roast for about 35 minutes or until fork tender. Allow it to cool for ~10 minutes until you can touch the squash. Then, use a spoon to scoop out most of the flesh, leaving a bit of a rim around the border if you plan on serving it in the squash itself like I did. You will need ¾ cup of the honeynut squash flesh for this hummus.
- To a food processor, add chickpeas, ¾ cup of the honeynut squash flesh and all of the garlic cloves. Pulse several times, scrapping down the sides as needed, until everything is chopped up.1 can chickpeas
- Then, add in the tahini, lemon juice, salt & pepper. Blend again. With the food processor still running, slowly pour in the olive oil.⅓ cup tahini, juice from 1 lemon, kosher salt & black pepper, ¼ cup olive oil
- Finally, add in the ice cubes and blend again until smooth and creamy. Continue to add more ice cubes as needed to get to your desired consistency.handful of ice cubes
- Place hummus back into the skin of the honeynut squash and optionally garnish with pomegranate seeds, pumpkin seeds and a drizzle of olive oil. Enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.