For an incredibly creamy dip that’s packed with the flavors of fall, try this delicious roasted butternut squash hummus. Top with toasted pepitas (pumpkin seeds) and serve with warm naan for the perfect snack or starter.

Roasted Butternut Squash Hummus
Yield: about 3 cups

1/2 of a small butternut squash (about 1 lb), peeled, seeds removed and cut into 1/2-inch dice
4 cloves of garlic
1/2 cup olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1, 15.5 ounce can chickpeas, drained and rinsed
1/2 cup tahini
1/4 cup water
Zest and juice of 1 lemon
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 tablespoon toasted pepitas
Warm naan for dipping

1) Preheat an oven to 400 degrees F.

2) On a baking sheet, toss the butternut squash and garlic cloves with 2 tablespoons of olive oil, 1 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Roast in the oven until the squash is tender and browned in spots, tossing halfway through, 20 to 25 minutes.

3) Transfer the roasted squash and garlic to the bowl of a food processor, along with the remaining olive oil, 1 teaspoon salt, 1/4 teaspoon black pepper, chickpeas, tahini, water, lemon zest and juice, ground ginger and ground cinnamon. Puree the ingredients together until a smooth hummus forms, scraping down the sides as needed, about 2 minutes. Taste and adjust the seasoning if needed.

4) Spoon the hummus into a serving bowl and top with an extra drizzle of olive oil and sprinkle with the toasted pepitas. Serve with naan on the side for dipping.