Roasted Butternut Squash Topped Hummus

Welcome to another exciting episode of Snackin Live! Today, we're working with the cozy flavors of fall with a delightful recipe: Roasted Butternut Squash Hummus topped with Fried Chilies and Sage. This autumnal snack is a burst of seasonal goodness that will surely elevate your snacking game. Let's roll up our sleeves and get ready to savor the flavors of the season!

Serves 4

Ingredients:

2 cups butternut squash, peeled and cubed

1 tsp Berbere Blend

1 tsp Autumn Spice Blend

1 tsp Sea salt

1 can chickpeas, drained and rinsed

10 sage leaves

1 red chili, thinly sliced

¼ cup pistachios, chopped

½ cup extra virgin olive oil

1 container of store-bought hummus

Pita chips or warm flat bread

Directions:

Preheat oven to 400 ° Place the squash on sheet pan and drizzle with 4 Tbl olive oil, Berbere Spice Blend , Autumn Spice Blend  and salt. Toss to blend, place sheet pan in the oven and roast the squash for 25-30 minutes until it’s caramelized and the squash is soft.

Heat 4 Tbl of olive oil in a small non-stick frying pan over high heat. Add the sliced chilies and fry for 30 seconds, add the sage and continue to cook for 30 seconds to 1 minute

until crispy. Remove with a slotted spoon and drain on paper towel.

Spread hummus onto a plate, top with crispy squash, chickpeas, sage, chilies and pistachios.

Serve with pita chips or warm flat bread.