2 medium ube (purple sweet potatoes)
2 C peeled, seeded, and diced butternut squash
1 10oz container Lantana® Sriracha Carrot Hummus
1 10oz container Lantana® Edamame Hummus
1 C micro greens
¼ C roasted pumpkin seeds
Salt and pepper to taste
Preheat oven to 350 degrees.
Wash and scrub ube under cold water and dry thoroughly.
Poke shallow holes in the ube so they can release steam while cooking.
Coat ube lightly with olive oil, season with salt and pepper, and place on a baking sheet lined with foil.
Toss butternut squash with 2 tsp olive oil and season with salt and pepper.
Place the ube and squash on separate sides of the same baking sheet and place in oven.
Remove squash from oven when it is soft and lightly browned, approximately 20 minutes. Place in a bowl to cool.
Roast ube for another 20 minutes or until they can be pierced easily with the tip of a knife.
Allow ube to cool, and then slice into ¼ inch thick rounds.
Spread rounds with 1 T hummus (alternating between Sriracha Carrot and Edamame).
Place on a platter and scatter with squash, micro greens, and pumpkin seeds.
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