Hey guys! I am loving these AWESOME cucumber cups with butternut squash “hummus.” If you are anything like me, you miss hummus like crazy while on Whole30, so I have created a delicious hummus that is free of chickpeas and completely Whole30 compliant. You are going to love this!!
2 medium butternut squashes
⅓ cup pine nuts
⅓ cup olive or avocado oil
3 garlic cloves
Juice of 1 lemon
2 tbs tahini
1 cup water
Sprigs of fresh basil to garnish
Cut the cucumber in 3/4 inch. Use a melon baller to hollow out the inside of the cucumber. Cut/cube the butternut squash and season with salt, pepper and olive oil. Roast the butternut squash on 375 degrees for 20-25 minutes. Finally, blend roasted squash and all other ingredients together in the blender until smooth. Fill a plastic sandwich bag with the creamy mixture and cut a whole at one of the corners. Pipe each cucumber with the hummus. Garnish with pine nuts and/or fresh basil.
Enjoy as an appetizer or a fun snack!