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Roasted Butternut Squash Hummus with Thyme

March 8th, 2016

Roasted Butternut Squash Hummus with Thyme


  • 1 butternut squash peeled, seeded, and chopped into ¾-inch cubes
  • 2 cloves garlic peeled
  • 1-2 Tbsp coconut oil
  • 1/4 tsp sea salt
  • 2 Tbsp tahini
  • juice from 1/2 lemon
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp thyme




  1. Preheat oven to 375 degrees F.
  2. In a large bowl, toss the squash cubes and garlic with oil and salt. 
  3. Place squash on baking sheet and bake for about 30 minutes until soft.
  4. Let cool for a couple minutes then place in food processor with tahini, lemon juice, olive oil, and thyme.

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