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Close-up view of creamy butternut squash hummus topped with cranberries and rosemary.
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Holiday Butternut Squash Hummus

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 250
A festive and flavorful appetizer combining creamy hummus with roasted butternut squash, cranberries, and pomegranate arils.

Ingredients

Main

  • 10 ounces Sabra classic hummus
  • 0.75 cup diced butternut squash
  • 0.5 tablespoon extra virgin olive oil
  • to taste Salt and pepper
  • 2 sprigs fresh rosemary leaves (chopped and divided)
  • 0.5 cup fresh or frozen cranberries
  • 0.25 cup pomegranate arils

Instructions 

  • Preheat oven to 400°F (200°C).
  • Toss butternut squash with olive oil, salt, pepper, and half the rosemary; spread on a baking sheet.
  • Roast for 12-15 minutes until softened and browned; cool for 5 minutes.
  • Mix roasted squash, cranberries, pomegranate, and remaining rosemary in a bowl.
  • Scoop hummus onto a plate, create a well, and fill with the squash mixture. Serve warm.

Notes

Use fresh rosemary for the best flavor and adjust salt to taste.
Calories: 250kcal
Cost: $15
Course: Appetizer
Cuisine: American
Keyword: Hummus