• 1 butternut squash
  • 3 gms ginger powder
  • 3 gms cinnamon powder
  • 5 gms rosemary
  • 15 gms burnt butter
  • 3 ml balsamic vinegar
  • Salt and pepper to season
  • 200 gms Sorrentina Jalapeno or Garlic Hummus
  • 100 gms Sorrentina Sundried Tomato Pesto
  • 90 gms Sorretina Herbed Crostini
  • 10 ml olive oil
  • 10 gms pumpkin seeds
  • Peel and cut the butternut squash into even cubes and line them up on a tray. Sprinkle rosemary and olive oil.
  • Toss the butternut squash well to ensure they're evenly coated.
  • Bake in the oven at 180°C for around 15 minutes.
  • Add butter in a pan and cook until it turns brown.
  • Let it cool.
  • Once the butternut squash is roasted, discard the rosemary.
  • Add the butternut squash into a mixer and then add in the cooked butter, balsamic vinegar, ginger powder and cinnamon powder.
  • Blend it all into a fine paste.
  • Now add in your favourite Sorrentina Hummus, be it Italian-style Garlic or Jalapeno, and give it a quick blend, so that it all incorporates well.

Essentials to make your Dish