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BUTTERCUP HUMMUS
This is an eye catching dip that is rich and creamy, add your favorite crackers
or chips for a great appetizer
Makes about 2 cups

Ingredients:
2 Tbsp tahini*
1 1/2 Tbsp lemon juice
1/2 tsp ground cumin
1 tsp olive oil
3/4 teaspoon salt
15 ounces buttercup squash, cooked ( can substitute with red curry, hubbard or delicata)
1 garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley

Put 2 inches of water in a the bottom of the steamer saucepan and put on high heat. Quarter the squash and place in the top of the steamer, cover and cook for 15 minutes or until tender. Set aside to cool until it is comfortable enough to handle. Using a large spoon, remove the squash from the skin and put the squash meat in the blender or food processor. Place tahini, lemon juice, cumin, olive oil, salt, buttercup squash, and garlic in a food processor or blender, and process until smooth. Add parsley and mix by hand until blended. Spoon hummus into a serving bowl garnish with a bit of left over chopped parsley, if desired. Serve with your favorite crackers, chips or pita wedges.

* Tahini is a thick paste made of ground sesame seeds that can be purchased already prepared from many supermarkets and health food stores.

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