Preheat the oven to 425° and line a baking sheet with tinfoil.

Carefully cut the skin off of a 1.75lb butternut squash, scoop out the seeds, and dice into cubes. It should be about 4 cups of cubed squash when you're done. Place the squash in a bowl and add 1 1/2 tbsp of olive oil, 2 tsp of yellow curry powder, 1/2 tsp of salt, and a 1/4 tsp of ginger. Mix everything together well and then pour the squash onto the prepared baking sheet. Bake for 20-25 minutes or until the squash is soft and caramelized in places. Once it's finished baking, remove it from the oven and allow it to cool for 5-8 minutes.

While you're waiting for the squash to bake, in your food processor combine 1/3 cup of tahini, 1 tbsp of lime juice, 1/2 tbsp of minced garlic, 1 15oz can of chickpeas (measure out 1/3 cup and set to the side for later though), 1/2 tsp of salt, 1/4 tsp of turmeric, and 2 tbsp of water.

After the squash has cooled for a moment, add it to the food processor as well. Blend everything together until it reaches a nice smooth hummus-like consistency. You may need to add up to 2 more tbsp of water if it seems too thick.

Once it's properly blended, scoop it out into a serving dish. Grab a small frying pan and add the 1/3 cup of reserved chickpeas and add 1 tbsp of olive oil to the pan as well. Sauté on medium-high heat for 5-8 minutes, or until the chickpeas are crispy.

Add the crispy chickpeas, sliced green onions, and some parsley to the top of your Curried Butternut Squash Hummus and serve with your delicious homemade Rosemary Sourdough Flatbread and enjoy!!