Butternut Hummus.

So this just might be my new favorite fall snack and it’s a perfect appetizer for any upcoming large family gathering get-togethers this next week.

Butternut squash provides you with a good source of antioxidants, vitamins A, C & E, fiber as well as important minerals like potassium (one of three major electrolytes which assist your body in regulating muscle contractions) and magnesium.

Serve with a selection of Veggies:

-cucumbers
-carrots
-celery

-broccoli

– cauliflower
-roasted sweet potato slices
or
-gluten-free crackers
-rice crackers

-seed crackers (I like these or these)f

You’ll Need:

– 2 Cups (250-300g) of roasted, mashed butternut squash

-1/4 Cup / 60 g/ 4 TBSP Tahini (unsalted)

-1/2 tsp salt

-4-6 TBSP warm water

– garlic ( 1-2 cloves)

– shallot

Optional: Fresh herbs like thyme, rosemary, or oregano

Tools:

• roasting pan
• sharp knife
• cutting board
• sauté pan
• spoon
• measuring cups and spoons

Directions:

• Roast butternut squash in oven at 375F/200C until tender
• Sauté garlic or shallot if desired.
  
• Mash and allow to cool
  
• Add all ingredients into a food processor
  
• Start with 4 TBSP warm water and add more to desired consistency
• Blend until smooth
  
• Serve at room temperature or chill in refrigerator until ready to use
  
• Store in a sealed container for up to three days