Butternut Squash Hummus Sandwich

AUTUMNAUTUMNAUTUMN!!!! So pumped about autumn and food and life when I make something like this. Also, could this BE a healthier dinner!?

I also love using all parts of the food, so roasting seeds in squashes is totally perfect for this girl ^-^

1 acorn squash
1/3 C tahini
2 TBSP lemon juice
2 TBSP olive oil
1/2 tsp each paprika and ground cumin
Handful of fresh parsley

Pomegranate

Flat bread recipe. Sub the bread flour for whole wheat flour.

1 zucchini, cut into large coins
1 onion, cut into large coins
2 tsp lemon zest
2 tsp olive oil
salt/pep

Begin by preheating your oven to 450 degrees.

Mix the flatbread and set aside to sit for 45 mins.

Cut the acorn squash into 8th, stab w fork and season with salt. Cook in oven, uncovered, until fork tender (45 mins).

Remove squash from skin and add 2 packed C to your food processor. Add the tahini, lemon juice, olive oil, paprika, cumin and parsley and blend until smooth.

Marinate the zucchini and onion in the lemon zest and olive oil, season w salt/pep and grill.

Roll out the flatbread and grill until done.

Assemble sandwich by spreading hummus, adding veggies and sprinkling with pomegranate. Enjoy!