This roasted butternut squash hummus recipe is smoky and sweet, creamy and light. Great as a dip for pita or veggies, or as a flavorful spread for a sandwich, wrap, or toast. A great way to use extra fall butternut squash and turn them into a delicious and healthy snack!
Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper, and add the olive oil and butternut squash to the sheet pan. Toss to coat. Roast the squash in the oven for 30 minutes, flipping halfway during cooking.
Add most of the roasted butternut squash and the rest of the hummus ingredients to a food processor or high speed blender (save a few roasted squash pieces for garnish).
Pulse on low and increase speed. Blend until hummus is a smooth consistency. Top with extra butternut squash, another sprinkle of paprika, and a healthy drizzle of olive oil. Serve with crudité, pita chips, or as a spread on a sandwich or wrap.