Roasted Acorn Squash Hummus



Serving size

about 1/4 cup
60 Minutes
60 minutes

This recipe can be multiplied and keeps well for up to 5 days in the refrigerator.

Roasted Acorn Squash Hummus


1 squash (4 inch dia) Acorn squash (cut in half lengthwise and seeded)
1 15 ounce can Canned no salt added white beans (drained and rinsed)
1 Tbsp. Olive oil
5 leaves Fresh basil
1/2 tsp. Paprika
1/2 tsp. Salt
1 to taste Black pepper
1/16 tsp. Cayenne pepper (or to taste)


Preheat the oven to 325°F.

Place the acorn squash in the oven cut side up and roast for 50 minutes.

Remove from the oven and place on a plate cut side down. Let cool completely.

Scoop the squash out of the skin and place in a food processor.

Add the white beans, olive oil, basil, paprika, salt, pepper and cayenne pepper.

Process until smooth.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

People ask me all the time about when to use different oils. I always say that using an extra virgin olive oil should be kept for finishing or in dishes where you won’t cook away the flavor. This hummus is a great example of that and the flavor of your best, fruity, extra virgin olive oil is perfect for this Mediterranean inspired hummus.

"There is no love sincerer than the love of food."

George Bernard Shaw