Butternut squash Hummus Boats

Squash aren’t just for the holidays! They are a hearty way to fill your belly and provide a plentiful energy source during the colder months, and pair well with a lot of different options.
I had been holding onto a screen shot of this idea for over a year, and finally on my long weekend I decided to take action! I hope you enjoy this just as much as I did.Easy to make – and easier to devour! 🙂

Butternut Squash Hummus Boats

What you’ll need to succeed

  • 1 large roasting pan/oven dish
  • Sharp Knife
  • Fork

Ingredients (for the squash)

  • 1 butternut squash (small-medium), cut in half and de-seeded.
  • 1/4 cup olive oil
  • 1/8 cup tamari soy sauce
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp dried ginger powder
  • Cayenne Pepper, to taste
  • Garlic Powder, to taste
  • Dash of Turmeric
  • Pink himalayan sea salt, to taste
  • Cracked black pepper, to taste
  • Brown Sugar, to taste (I used a few pinches over each)

 

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Before I placed this beauty in the oven.

​
Extra Ingredients 

  • Hummus (I used Habibi’s Lebanese style hummus, though just about any kind/flavour will work)
    ​
  • Sprouts/Greens (I used kale microgreens, but any sprouts, microgreens, even cilantro/parsley will work)

 

 


Instructions

  1. Preheat oven to 400 degrees fahrenheit (200 degrees celcius)
  2. Prepare butternut squas (chop in half, de-seed, etc.)
  3. Prepare all other “squash” ingredients in a bowl, whisk until smooth
  4. With a knife or something sharp, create “cuts” into the squash (this is so that the sauce can seep into the deeper part of the squash, but ensure you don’t cut all of the way through)
  5. Then, take a fork and stab a bunch of “stabs” all over the inside of the squash, again for the sauce to seep through
  6. Cover bottom of the pan/dish with water so that the squash doesn’t stick
  7. Add your squash to the pan/dish
  8. Coat with sauce (I used my bare hands), pour a good amount into the de-seeded part of the squash (shaped like a little bowl)
  9. Use up all of the sauce, even if it means dumping it over the squash and calling it a day
  10. Cook for 30-45 minutes, until you can easily piece the thicker part of the squash with a fork
  11. Before you put it onto your plate, dump out the sauce that is in the de-seeded/bowl part of the squash
  12. Add a pinch more sugar for each side of squash.
  13. Fill de-seeded part/bowl with hummus
  14. Top the hummus bowl with your choice of greens
  15. Serve and Enjoy!

Serves 2 as a large side (with salad would be perfect!) 🙂

Idea found on instagram (via instagram.com/marysew) – she had a loose recipe posted in a different language, which I google translated and remixed from there. 🙂
Originally posted November 23/15.
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