Butternut Hummus

Directions

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   1.
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   Preheat your oven to 350 degrees F. Place your cubed butternut squash in an even layer on a rimmed baking sheet and coat with the olive oil.
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   2.
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   Cut the top off of your head of garlic to expose the cloves inside.
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   Wrap it in foil, and place it on the baking sheet.
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   3.
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   Bake the butternut squash and the garlic at 350 degrees F for 40 minutes, flipping the squash every 10 minutes.
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   You should end up with approximately 2 cups of soft butternut squash that is lightly browned, but not crunchy.
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   Once cooked, allow the squash and garlic to cool before making your hummus.
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    4.
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    In a food processor, combine garbanzo beans, cooked butternut squash, lemon juice, tahini, ginger, nutmeg, salt, pepper and garlic.
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    To remove the fresh, roasted garlic, simply squeeze it out of the head of garlic like toothpaste.
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    5.
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    Process your ingredients until you have a creamy hummus.
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    Garnish with a sprinkle of olive oil and nutmeg.