Right in time for the fall harvest and the orange of Halloween, I gift you with this recipe for Roasted Butternut Squash Hummus with Pomegranate Seeds and Wasa Multi Grain Crispbread.  
The colors speak for themselves.  The taste?  You are going to have to make this and let me know what you think!  Play with the seasonings to taste, but do take the time to roast your own butternut squash.  Love pumpkins?  Try this with a roasted pumpkin instead.

Roasted Butternut Squash Hummus with Pomegranate Seeds


1 medium butternut squash, roasted*

2 tablespoons tahini

3 garlic cloves, minced

1 lemon, juiced

1 teaspoon ground cumin

1 teaspoon paprika

olive oil

salt and pepper to taste

pomegranate seeds

Wasa Multi Grain Crispbread


1.  Remove flesh from the butternut squash and place in a food processor.  (Disclaimer – I don’t own a food processor. So I pureed the hummus in a large bowl, using a stick blender)

2.  Add tahini, galic, lemon juice, cumin and paprika to the butternut squash.  Puree until smooth.

3.  Season the hummus with olive oil, salt and pepper.

4.  Drizzle olive oil over hummus and sprinkle with pomegranate seeds.  Serve with Wasa Multi Grain Crispbread.

*To roast the butternut squash, preheat the oven to 350 degrees.  Quarter the squash and remove the seeds.  Place the squash, cut side down on an oiled baking sheet and roast in the oven for 45-60 minutes, or until the squash is tender.

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