Roasted Butternut Squash Hummus

1 cup cubed butternut squash

4 cloves garlic, minced 

2 tbsp. lemon juice 

1 15-ounce can chickpeas, rinsed and drained

1/3 cup tahini

3-4 Tbsp olive oil, plus more for roasting garlic

Sea salt + pepper to taste 

1/2 cup fresh parsley, chopped

1/4 tsp ground cinnamon

1/2 tsp ground cumin

1/4 tsp smoked paprika

Preheat oven to 400˚F and position a rack in the middle of the oven.

Add cubed butternut squash to a baking sheet and drizzle with 1 Tbsp olive oil and a pinch each salt and pepper. Toss to combine.

Bake for 15-20 minutes, or until all squash is fork tender and the garlic is golden brown. Let cool 5 minutes.

Add squash to a food processor with 4 cloves fresh minced garlic, lemon juice, chickpeas, tahini, olive oil, salt, pepper, parsley, cinnamon, cumin and smoked paprika 

Purée until creamy and smooth, scraping down sides as needed and adding more olive oil or a touch of water if it's too thick. Taste and adjust seasonings, then serve immediately with pita chips and vegetables of choice.