Roasted Butternut Squash Hummus 
(makes 2 qts or 18 portions of 1/2 cup each)


  • 1/2  #10 can Garbanzo Beans (drained, rinsed and dried)
  • 2 lb. Butternut Squash (peeled, seeded and small diced)
  • 1/2 oz. Fresh Sage (leaves only, fried )
  • 1.5 Tb Curry Powder
  • 2 cups Apple Cider
  • 3/4 cup Tahini
  • 3 Tb Cider Vinegar
  • 1/2 oz. Garlic Cloves (chopped)
  • 2 cups Extra Virgin Olive Oil
  • Salt & White Pepper to taste

Add a thin layer of olive oil blend to a large sauté pan that’s hot.  Add small diced butternut squash and sauté lightly, then add sage, curry, salt and pepper.  Sauté till lightly colored.  Add in apple cider and vinegar, and continue to cook on medium until all liquid is reduced to almost dry and squash is fork tender.

In a food processor add garlic and puree.  Add Garbanzo beans and continue with processor running add sautéed butternut squash and tahini, and continue pureeing till smooth.  Add olive oil in a slow steady stream to insure the Hummus stays emulsified and doesn’t break.  Once all oil is in, stop processor and adjust seasoning with salt & pepper.  IF hummus is not smooth, pass through a fine mesh screen.  Remove and store in sealed container, label, date and refrigerate.

Assembly (1 portion):

  • 1 Pita Bread, Grilled
  • 1/2 cup Butternut Squash Hummus
  • 1 Tb Roasted Butternut Squash
  • 1 oz. Granny Smith Apples (fine julienne)
  • 1 oz. Goat Cheese (crumbled)
  • 1 Tsp Toasted Pumpkin Seeds (seasoned)
  • 1/2 Tsp Pumpkin Seed Oil

Per order, brush both sides of Pita with olive oil, season with Za’atar and salt, and place on grill, marking of both sides.  Remove and cut into 8 pieces.  Place the hummus in the center of a large salad bowl and make a small well in the center of the hummus.  Add (in order) into the well the roasted butternut squash, julienne apples and top with crispy sage.  Sprinkle with goat cheese and pumpkin seeds. Drizzle pumpkin seed oil on and around the pate. Place Pita in the top of the bowl.

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Cooperstown, NY