acorn squash hummus.

Are you like me, holding onto squash like it's going out of style? Secretly so sad for the day it stops being available at the farmers market? Kind of half-wishing that we could fast-forward to fall so squash can triumphantly return [butnotactuallybecausespringwillbesoawesome]? :) squash hummus 2

Cool. Glad we're on the same page. I've had two squash sitting on the counter for a week, waiting to be made into something delicious... but I've been hesitating because I hate to see them go.

squash hummus birdseye

I ended up halving them and roasting to have handy for meals this week [we stuffed one with quinoa and lentils, and I sauteed another half with spinach and tahini for a quick lunch another day].

squash hummus bright

The glorious combination of squash + tahini got me thinking... I love hummus. I love squash. I love tahini and squash together... why don't I try making a squash hummus?

squash hummus side view

Maybe my best decision this week, and one of the easiest recipes, ever. Two ingredients, 20 seconds, all kinds of gloriously creamy flavor.

squash hummus best

You need:

1/2 roasted acorn squash (which you'd have baked, in half, for ~40 minutes at 375F after drizzling with a little olive oil or vegan butter)
1 tbsp + 1/2 tsp tahini

A blender or food processor

1. Peel squash. Place in blender.
2. Add tahini.
3. Blend until smooth.

Enjoy with homemade crackers {check out my eCookbook for a yummy DIY version}, crudites, or simply with a spoon. It's that good. :) 

Enjoy! Happy almost spring to you,

amy be well signature



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    1. […] all the time. Actually, that’s not true. I’m fairly sure I could justify eating only hummus (or this one, or this one) by dropping one piece of cucumber or red pepper in it… and the […]

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