Pumpkin is a fascinating ingredient. It can be sweet, savory and spicy. It can be used in curries, soups, pies and pastries! Here it’s mixed in with roasted winter squash in a cozy pumpkin hummus, with a hint of spice. Serve with fresh crudités and warm pita for a delicious autumn snack. Bring it to a your next fall gathering and share the pumpkin love!

Roasted Squash and Pumpkin Hummus [Vegan]



Cooking Time




  • 2 cups butternut squash, peeled and cubed
  • 6 cloves garlic
  • 1 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 4tablespoons tahini
  • 2 tablespoons pumpkin puree
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 2-4 tablespoons water (as needed)
  • Salt and pepper to taste


  1. Pre-heat the oven to 350°F.
  2. Toss the butternut squash with the garlic and oil.
  3. Place on a sheet tray and roast in the oven for 20 minutes.
  4. When the butternut squash is tender, remove the garlic and squash from the oven and place in a food processor or blender.
  5. Puree the squash with the rest of the ingredients except the water salt and pepper.
  6. Add the water to the mixture if necessary to help the hummus blend easily.
  7. Season with salt and pepper to taste.

Nutritional Information

Total Calories: 879| Total Carbs: 52g | Total Fat: 71g | Total Protein: 19g | Total Sodium: 22mg | Total Sugar: 7g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.