Name: Butternut Squash Sage Hummus
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 3 Cups
Ingredients: For the Hummus; 1 medium butternut squash (about 2 pounds) Note: you will only need half of the squash; 2 tablespoons olive oil, divided; ¼ teaspoon salt; A grind of fresh black pepper; 1 cup canned chickpeas, drained and rinsed; 2 garlic cloves, finely minced; ½ teaspoon ground turmeric; ¼ teaspoon ground nutmeg; 1 teaspoon brown sugar or maple syrup; 2 tablespoons tahini; 1 teaspoon fresh lemon juice; Olive oil; 6 to 8 whole fresh sage leaves; For the Garnish; Olive oil; Pomegranate arils; Frizzled fresh sage leaves

Appetizers

Butternut Squash Sage Hummus

Author: Mary DiSomma

Hummus and gatherings go together. I recently served this recipe when my daughter was in town and had invited her childhood friends over. When I put this shareable vegan appetizer on the table, everyone immediately gathered around. My husband said it's actually more delicious than your straight-up chickpea hummus, and we all agreed! It was a magical night, made even more memorable by sharing a dish we all loved.

butternut-squash-hummus-with-frizzled-fresh-sage-leaves-mary-disomma-link_800x.jpg

Ingredient Tips

It requires no special substitutions so it is easy-to-make and great for entertaining. When I plan for gatherings, I try to make sure I’m serving recipes that can be enjoyed by all my guests. If you need more dairy-free and vegan ideas, here is my Dairy-free Vegan White Chocolate Matcha Coconut Milk Recipe!

Dairy-free Vegan White Chocolate Matcha with Coconut Milk→

Preparation + Preservation Tips

It’s easy to prepare this hummus ahead of time—but you’ll garnish it right before serving. Your prepared hummus will keep for up to one week in the fridge, but you should open your pomegranate and frizzle your sage leaves just before serving. To garnish, simply sprinkle a few fresh pomegranate arils on top along with some frizzled fresh sage leaves for an absolutely beautiful presentation. It looks like you spent a long time making it but it truly is very easy!

Frizzling sage leaves is quick and easy, and the results are deliciously impressive. Here’s how: Heat some olive oil in a saucepan and place fresh sage leaves in the oil for about 30 seconds till they crisp. Place the fried sage leaves on a paper towel and use them as garnish on your hummus!

Pro tip: Keep that olive oil!

You can use it for other recipes (it will have a subtle taste of sage!) or use a little of it as a drizzle on the final hummus.

Extra Tips

It is no small feat to create a menu of appetizers, mains, and desserts for an entire gathering. So I’ve gathered some recipes here that I hope will inspire you in the kitchen this holiday season. My Eggplant Parmigiana recipe (featured in my Best Thanksgiving Recipes list) is highly requested in my house year round! And my Pine Cone Cheese Ball recipe (featured in My Best Christmas Recipes) list delights everyone during Christmas time.

And since you’ll most likely have some pomegranate arils left over, you might as well try your hand at my Maple Tintoretto: Pomegranate Bellini Cocktail recipe. I hope you enjoy these treasured recipes, from my family to yours! Cheers!

Eggplant Parmigiana Recipe with Homemade San Marzano Tomato Sauce→

Pine Cone Cheese Ball Recipe and How-to→

Mary’s Maple Tintoretto: Pomegranate Bellini Cocktail→

Cranberry Compote Whipped Feta Dip→

How to Make Eggplant Parmesan Dip→

Spooky Good Pumpkin Pie Martini→

I want to encourage people to feel confident to try new things in the kitchen and to be inspired to share more meals with friends and family.

It’s easy to collect recipes and save them for “some day.” I believe recipes are for making. Let's do it together. Join me in exploring the world through food!