Butternut Squash Hummus with Toasted Sunflower Seeds
- 2 tablespoons sunflower seed kernels
- 1 pinch kosher salt
- 1 pinch white sugar
- 1 (1½ pound) butternut squash, quartered lengthwise and deseeded
- 2 tablespoons sunflower butter
- 1 lemon, juiced and zested
- ¼ teaspoon cayenne pepper
- Preheat the oven to 400°F (200°C).
- Heat a skillet over medium. Spread the sunflower seeds in a single layer into the skillet. Sprinkle salt and sugar over the kernels and toast, tossing continuously, until golden and slightly sticky, about 2 minutes. Transfer kernels to a small bowl to cool.
- Put the butternut squash on a baking sheet and roast in the preheated oven until soft and caramelized, about 40 minutes. Tent squash with aluminum foil and let cool.
- Scrape squash from the skin into the bowl of a food processor; add sunflower butter, lemon juice, and cayenne pepper. Process the mixture until smooth; season with salt.
- Garnished with lemon zest and toasted sunflower seeds to serve.
Take the butternut squash hummus to the next level with a light drizzle of pomegranate molasses before garnishing with lemon zest and sunflower seeds. It adds an instant sweet and tangy note. You can find it at Middle Eastern markets or at Whole Foods. Try almond butter or tahini in place of the sunflower butter, as desired.
What others are saying
Jessica Scott says:
The toasted sunflower seeds were delicious on top of the butternut squash hummus. To me, I didn't really get the hummus feel, but the taste was really good.
Greg Jones says:
I love hummus and this was my first time trying one that was untraditional. The butternut squash is one of my favorite fall ingredients so I was eager to try. This was more like pureed butternut squash than it is hummus, but still good nonetheless.