Butternut squash hummus with brown butter sage

Sage brown butter has been a delightful recent discovery for me, and I find myself enchanted by its aromatic depth and nutty richness. How the butter transforms into a golden, slightly caramelized sauce while the sage crisps up into a fragrant, edible garnish feels almost magical. When paired with naturally sweet butternut squash hummus it takes a completely delicious turn. It is a perfect fall dish.

It’s a simple yet transformative addition to any dish, and I’m now trying to incorporate it into more recipes. From drizzling it over roasted vegetables to tossing it with pasta or even experimenting with savory pastries, I’m excited to explore all the ways this newfound favorite can elevate my cooking. It’s the kind of ingredient that turns everyday meals into something extraordinary.

Have you made any recent discoveries in the food world to which you are hooked? Do share them with me.

Preparation time: 15-20 minutes
Cooking time: 20-25 minutes
Serves: NA

Ingredients

• Butternut squash (cubed) 1 medium
• Chickpeas (drained)  1 can
• Tahini 2 tbsp
• Olive oil 2 tbsp
• Garlic 4 cloves
• Juice of 1 lemon
• Ground cumin 1 tsp
• Paprika (optional) ½ tsp
• Salt and pepper to taste
• Unsalted butter 3 tbsp
• Fresh sage leaves 6-8

Method

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a bit of olive oil, salt, and pepper.
2. Spread on a baking sheet and roast for 25–30 minutes until soft and slightly caramelized. Let it cool. In a food processor, combine the roasted butternut squash, chickpeas, tahini, olive oil, garlic, lemon juice, cumin, paprika, salt, and pepper.
3. Blend until smooth and creamy. If the mixture is too thick, add a splash of water. Adjust seasoning as needed. 
4. In a small skillet, melt the butter over medium heat. Add minced garlic ( 1 tbsp) followed by the chopped sage leaves and cook until the butter turns golden brown and develops a nutty aroma, about 1-2 minutes.
5. Remove from heat. Spread the hummus onto a serving plate or bowl. I separated the crispy garlic bits and sage.
6. Then I crisped up a few whole sage leaves in the warm brown butter sauce.
7. Drizzle the sage brown butter over the hummus, including the crispy sage leaves for garnish. Add a swirl of olive oil or a sprinkle of toasted nuts for extra texture.