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Butternut Squash Hummus in a white bowl with scattered microgreens, pomegranates and feta toppings

Maple Roasted Butternut Squash Hummus

  • Author: Chef Cindy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Appetizer
  • Method: Roasted
  • Cuisine: Healthy
  • Diet: Vegetarian


Roasted Butternut Squash Hummus with Pomegranates & Feta blends maple roasted butternut squash with hummus, adding a hint of sweetness that is beyond delicious. Your guests will love the flavor twist on a popular dip served with veggie or chips. 



Roasted Butternut Squash & Garlic

  • 1 cup cubed butternut squash
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp sea salt
  • 1 head of garlic, roasted

Food Processor

  • 1 15 oz can chickpeas, drained & rinsed
  • 2 tbsp fresh cilantro
  • 3 tbsp lemon juice
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • dash cayenne pepper
  • 1/2 tsp sea salt
  • 1/4 cup olive oil
  • 1/2 cup water


  • 1/4 cup feta cheese (optional)
  • 1/4 cup pomegranate arils
  • 2 tbsp microgreens

To Serve

  • spiced pita chips, crackers, or cut-up veggies


  1. Preheat oven to 375°.
  2. Coat butternut squash cubes with 1 tbsp oil, 1 tbsp maple syrup & 1 tsp sea salt. Place on parchment-lined baking sheet.
  3. Place whole garlic in foil, cut top, drizzle with olive oil & place on the baking sheet with squash.
  4. Roast squash for 20 – 30 minutes, shifting occasionally on the baking sheet so edges do not brown.
  5. Remove and place butternut squash and 4 – 5garlic cloves in food processor with remaining ingredients except for olive oil and water. Process for a few minutes, stop & stir in edges with a spoon – get all ingredients blended in.
  6. While the food processor is running, drizzle in olive oil, then water until creamy smooth. You can add as much water as necessary until desired texture.
  7. Place in a serving bowl and top with feta cheese, pomegranate arils, and microgreens.  Serve surround by vegetables and/or crackers.


Note: Butternut Squash refrigerates well for 3 – 4 days and can freeze up to 1 month (although I recommend freshly made).

Keywords: butternut squash hummus. roasted butternut squash, hummus, vegetarian appetizer