It’s full speed ahead to Thanksgiving!
And I seem to have missed the train. Oouff. I feel totally behind this year with my recipe testing. But hopefully I’ll get it together soon!
But at least I’m able to kick things off today with this Honeynut Squash Hummus with Sizzled Walnuts and Sage. In addition to the usual chickpeas, this savory-sweet hummus is blended with roasted honeynut squash. And it’s topped with fresh sage and walnuts. Giving it all the best Fall vibes. And making it the ideal appetizer for Thanksgiving!
I love hummus as a Holiday appetizer because it lends itself well to being made days in advance. You can roast the honeynut squash and blend together all the ingredients for the hummus at least 1-2 days in advance (thru step 4 in the instructions below). Store it tightly sealed in your refrigerator. Then right before serving, make up the walnut and sage topping and spoon it over the hummus (step 5 in the instructions below). The topping really makes this hummus stand out, so don’t even think of skipping it!
If you’re not familiar with honeynut squash, they are basically a miniature version of a butternut squash. They are typically about a third of the size of a butternut squash, but this can certainly vary. So depending on the size of the one you purchase, you might not use the entire squash for this recipe (you’ll need 1 cup of flesh). And if you can’t find a honeynut squash, you can use 1 cup of roasted butternut squash flesh. They have a very similar taste and texture, so the results will be almost identical.
Cheers,
Liz
Honeynut Squash Hummus with Sizzled Walnuts and Sage
Ingredients
For the Honeynut Squash:
- 1 honeynut squash, sliced lengthwise and seeds removed
- 1 tablespoon extra-virgin olive oil
- 1/2 tsp. salt
- 1/2 tsp. black pepper
For the Hummus:
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/4 cup tahini paste
- 2 tablespoons extra-virgin olive oil
- 2 tablespoon fresh squeezed lemon juice
- 1 tablespoon maple syrup
- 1 tablespoon chopped chipotle pepper in adobo
- 3/4 tsp. salt
- 1-3 tablespoons water
For Topping:
- 1 tablespoon extra-virgin olive oil
- 1/3 cup chopped walnuts
- 8-10 fresh sage leaves
- 1 tsp. maple syrup
Instructions
- Pre-heat your oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Drizzle the cut sides of the squash halves with olive oil and sprinkle with the salt and black pepper. Place the squash halves cut side-down on your parchment paper-lined baking sheet. Transfer the baking sheet to your pre-heated oven and roast for 25 minutes, or until the squash flesh is very soft and easily pierced with a knife. Remove and set aside to cool. Once the squash is cool enough to handle, scoop out the flesh from the squash and measure it so you have 1 cup. Set aside.
- In your food processor with the blade attachment, pulse together the chickpeas, the 1 cup of squash, tahini, olive oil, lemon juice, maple syrup, chipotle pepper in adobo and salt until mostly combined. Stop to scrape down the sides of the bowl. Then with your food processor running, add one tablespoon of water at a time and process until the hummus is smooth and at your desired consistency. Taste and adjust any of the seasonings, if necessary.
- Transfer the hummus to a clean bowl and place it in your refrigerator to chill for 30-60 minutes before serving. The hummus can also be made 1-2 days in advance and stored in an airtight container in your refrigerator.
- Make the topping. In a small non-stick skillet set over medium heat, warm the olive oil. Add the walnuts and sage leaves and toss to coat. Cook, tossing frequently, until very fragrant and the sage is starting to look crisp, about 1-2 minutes. Quickly stir in the maple syrup. Remove the skillet from the heat. Spoon the topping over the hummus.
- Serve the hummus with your favorite pita bread, crackers and sliced vegetables.
- Leftover hummus can be stored in an airtight container in your refrigerator for 3-4 days
beautiful! have been eating a lot of honeynut squash lately, just baked, not as a hummus, nice and thank you!
Always fun to find new ways with squash!
I LOVE the idea of sizzled walnuts and sage on top! Such a delicious way to eat hummus 🙂
They really make this hummus shine!