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Butternut Squash Hummus

A twist on a classic, this butternut squash hummus recipe is a great way to sneak another veggie into your family’s day. This hummus is delicious as a dip with veggies or pita chips, a spread on sandwiches and a protein packed part of a healthy veggie bowl.

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Butternut Squash Hummus

Ingredients

  • 1 cup butternut squash peeled and cubed
  • 2 cloves garlic
  • 2 tbsp fresh lemon juice
  • 1 15oz can chickpeas Drained and rinsed. Look for cans with BPA free linings, I like Eden Organic brand
  • 1/3 cup tahini
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp pink Himalayan salt

Instructions

  1. Preheat oven to 425 degrees.

  2. Place butternut squash in an oven-safe roasting dish and lightly coat with olive oil and a pinch of pink Himalayan salt.

  3. Place the butternut squash into the oven on the center rack and roast for about 20 minutes, until it is tender all the way through.

  4. Place the butternut squash into your Sage Baby Puree & Blend food processor along with the rest of the ingredients and pulse until smooth. Add a little water while blending, if necessary, to achieve a smoother consistency.

  5. Serve or store.

  6. When stored in your airtight Tough Glass jars, butternut squash hummus will stay fresh for up to 5 days in the fridge. 

Recipe Notes

  • Use organic ingredients whenever possible.
  • Suitable for babies 10-12 months and up.
  • Items used in this recipe: Sage Baby Puree & Blend and Tough Glass Bowls

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Four to Six Months

Butternut Squash, Banana and Cinnamon

This butternut squash

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Butternut Squash, Banana and Cinnamon

Ingredients

  • 1 small butternut squash
  • 2 ripe bananas
  • 2 tsp cinnamon

Instructions

  1. Preheat the oven to 425 degrees and line a baking sheet with unbleached parchment paper.

  2. Cut the butternut squash in half lengthwise, scoop out and discard the stringy fibers and seeds.

  3. Place the squash cut side down on the baking sheet and put the baking sheet into the oven on the center rack.

  4. Roast for about 45 minutes until the squash is cooked all the way through and is easily pierced with a fork.

  5. Remove baking sheet from the oven and let cool for 5 minutes. Then peel the skin from the squash and discard.  You can just peel it off with your hands, it'll come right off.

  6. Put the squash into a large mixing bowl with the bananas and cinnamon. Blend until smooth using your Sage Baby Puree & Blend immersion blender. 

  7. Serve or store.

Recipe Notes

  • Use organic ingredients whenever possible.
  • Suitable for babies 4 months and up.
  • This recipe yields a lot. Leftovers can be stored in your Sage Jars or Sage Squeezies for up to 3 days in the fridge and 3 months in the freezer.
  • Used in this recipe: Sage Baby Puree & Blend, Sage Squeezies and Glass Jars 6 Pack 

with banana and cinnamon recipe is a classic mix of fruit and veggie to make a yummy, healthy stage 1 meal.

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