Roasted Butternut Squash & Garlic Hummus | Ryan Scott

Preheat oven to 375˚F and line a sheet pan with parchment. In a large bowl, combine butternut squash, 4 cloves garlic, and 1 tablespoon olive oil, then season with salt and pepper. Transfer to the prepared sheet pan and roast, flipping halfway through, until squash is fork-tender, about 25 minutes. 

While the squash roasts, make the dukkah, if using. Warm a nonstick skillet over medium-high heat. Add cashews and cook, stirring often, until fragrant, about 3 minutes. Add the sesame seeds and cook, stirring often, until they begin to toast and are lightly golden around the edges, 1 to 2 minutes more. Add the cumin, coriander and cloves, and cook, stirring constantly, an additional 30 seconds. Transfer to a food processor, add salt and pepper, then pulse until mixture resembles coarse sand. Transfer to a bowl and cool completely. Stir in sage.

Carefully transfer roasted squash and garlic to a food processor. Add the chickpeas, cashew butter, remaining 2 tablespoons olive oil, vinegar and remaining 1 clove garlic and blend until smooth. 

To serve, place the hummus in a bowl or pile onto a charcuterie board. Use a spoon to make swirls in the hummus. Drizzle with olive oil and, if using, sprinkle with the Cashew Dukkah.