If you are looking for a tasty way to include more fiber into your holiday season, look no further! This creamy, simple, delicious dip is a winterized version of a traditional hummus. I personally made this for Thanksgiving and it was a hit.

Butternut Squash Hummus

(Recipe by A Cookie Named Desire)


  • 1 butternut squash *
  • 1 14. oz can chickpeas, save liquid
  • 1/4 cup extra virgin olive oil
  • 1 tsp. paprika
  • 1/4 tsp. salt
  • 1 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • One lemon’s juice

* I bought pre-cut butternut squash to save chopping and prep time!


  1. Preheat oven to 425*F
    • If whole: peel butternut squash and cut in half, rub with olive oil and sprinkle with salt
    • If cubed: toss with olive oil and salt
  2. Roast whole (or cubes) butternut squash for 35 minutes, turning halfway. Allow to cool completely
  3. Add roughly half of the butternut squash and all remaining ingredients to a food processor or blender. Process until smooth and creamy
    • Can add remaining chickpea liquid to hummus 1 tbsp. at a time to make the hummus creamier
  4. Put hummus into a bowl
    • Optional to top with a drizzle of olive oil and remaining butternut squash (cut into small cubes)

Serving Ideas

– As a dip for raw vegetables: carrots, celery, radish slices, cucumber, snap peas, jicama

– As a spread on a sandwich or wrap

– Can thin out leftovers with remaining chickpea liquid or water to make into a dressing and use over salads or grain bowls

– As a dip for crackers or pita chips

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  1. “I made this for my husband and son this morning, and they both loved it! We added the pecans, and maple syrup drizzle, and it was just right. Thanks so much for the recipe!


  2. Looks delicious! I wanted to stay away from cinnamon because I find that butternut squash is so often paired with it and I want something purely savory.

    • Love it! Did you ever try it out?

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