Butternut Hummus

1. Preheat your oven to 350ºF. Place your cubed butternut squash in an even layer on a rimmed baking sheet and coat with the olive oil.

2. Cut the top off of your head of garlic to expose the cloves inside. Wrap it in foil, and place it on the baking sheet.

3. Bake the butternut squash and the garlic at 350ºF for 40 minutes, flipping the squash every 10 minutes. You should end up with approximately 2 cups of soft butternut squash that is lightly browned, but not crunchy. Once cooked, allow the squash and garlic to cool before making your hummus.

4. In a food processor, combine garbanzo beans, cooked butternut squash, lemon juice, tahini, ginger, nutmeg, salt, pepper and garlic. To remove the fresh, roasted garlic, simply squeeze it out of the head of garlic like toothpaste.

5. Process your ingredients until you have a creamy hummus. Garnish with a sprinkle of olive oil and nutmeg.