Butternut Squash Hummus

Instructions

1. Preheat the oven to 180°C (350°F). Line a baking dish with parchment paper.
2. Peel and cut the butternut squash into medium-sized cubes.
3. Place squash cubes in the prepared baking dish. Season with 1/2 teaspoon salt and black pepper.
4. Cut the top off the head of garlic to expose the cloves.
5. Drizzle pumpkin seed oil over both the squash and the garlic head.
6. Place both in the oven and roast for 40 minutes, or until the squash is tender and slightly caramelized.
7. Remove from oven and let cool for 20-30 minutes.
8. Drain and rinse the chickpeas.
9. Once cooled, squeeze the roasted garlic cloves from their skins.
10. Place chickpeas, roasted squash, roasted garlic, fresh garlic clove, remaining salt, caraway, and water in a food processor.
11. Process until smooth, scraping down the sides as needed. Add more water if necessary to achieve desired consistency.
12. Roughly chop the pumpkin seeds.
13. Transfer hummus to a serving bowl, drizzle with additional pumpkin seed oil if desired, and sprinkle with chopped pumpkin seeds.
14. Store in an airtight container in the refrigerator for up to 5 days.