By Annaliisa Kapp
This creamy roasted butternut squash hummus is a colourful, nourishing way to support your immune system through the cooler fall months. Roasted squash, tahini, lemon, garlic and extra virgin olive oil come together with our [4 Mushroom Blend]([4MB PRODUCT URL]) to create a satisfying dip full of vitamins, minerals, antioxidants and beneficial plant compounds.
Serve it with your favourite vegetables or crackers for an easy seasonal appetizer or afternoon snack.
HOW THIS RECIPE SUPPORTS IMMUNE HEALTH
Butternut squash supports the body’s protective barriers. Its rich orange colour comes from beta-carotene, which the body converts into vitamin A. Vitamin A helps maintain the tissues lining the respiratory and digestive tracts, where the body first meets many outside organisms.
Lemon provides vitamin C and protective plant compounds. Vitamin C supports normal immune-cell function and helps protect cells from oxidative stress. Using both the juice and the zest adds fresh flavour and a wider variety of beneficial plant compounds.
Garlic supplies naturally occurring sulfur compounds. Chopped garlic produces compounds such as allicin, which have been studied for their antioxidant and antimicrobial properties. Garlic has also been traditionally used to support immune health during cold and flu season.
Maitake and shiitake provide beta-glucans. These naturally occurring polysaccharides have been studied for their role in supporting a healthy, balanced immune response.
Reishi may support resilience during stressful seasons. Reishi is traditionally used as an adaptogenic mushroom to support the body through periods of stress. This matters in a busy fall season, because ongoing stress can affect sleep, energy and healthy immune function.
Lion’s mane supports cognitive health. Lion’s mane contains unique compounds that have been studied for their potential role in supporting nerve health, focus and cognitive function.
Tahini provides minerals and beneficial fats. Made from sesame seeds, tahini provides copper, zinc and healthy fats that contribute to immune function and overall nourishment.
Extra virgin olive oil supports antioxidant defences. Olive oil contains monounsaturated fats and protective polyphenols. Its healthy fats also help the body absorb fat-soluble carotenoids, including the beta-carotene in butternut squash.
INGREDIENTS
- ½ small butternut squash
- 2 Tbsp tahini
- 2 Tbsp lemon juice
- ½ tsp lemon zest
- ½ tsp dried parsley
- 1 large garlic clove, chopped
- ½ tsp sea salt
- 1 tsp [4 Mushroom Blend]([4MB PRODUCT URL]) by Eversio Wellness
- ¼ cup extra virgin olive oil
DIRECTIONS
Roast the squash: Preheat the oven to 400°F. Cut the butternut squash in half and scoop out the seeds. Place it flesh side down in a baking dish and add ½ cup of water to the dish. Roast for 45 minutes, or until tender when pierced with a fork.
Scoop: Let the squash cool until it’s comfortable to handle, then scoop the flesh away from the skin.
Blend: Add the roasted squash to a blender or food processor with the tahini, lemon juice, lemon zest, garlic, dried parsley, 4 Mushroom Blend and sea salt. With the motor running, drizzle in the extra virgin olive oil and process until smooth and creamy.
Serve: Transfer the hummus to a bowl and serve with your favourite veggies or crackers. Enjoy!.
