Roasted Garlic Butternut Squash Hummus

To roast squash and garlic: Preheat the oven to 350 F. Peel squash, scoop out seeds, and cut into 2 inch cubes. Cut top off a head of garlic, drizzle with olive oil, sprinkle lightly with salt and wrap the head in foil. Put the garlic and squash together on a rimmed baking sheet and roast at 350 F for 45 minutes. Remove from oven.

To make hummus: Note that you won’t use the whole head of garlic and you will only use 1 cup of the roasted squash. Add all ingredients except water into a food processor and blend. Add water as needed and continue to process until you achieve a smooth consistency.