Butternut Squash Dip

• 1 Butternut squash, roasted and scooped out, or peeled and boiled
• 4 heaping tbl hummus
• 1/4 cup maple syrup
• 2-3 tbl milk or cream
• 1/2 tsp sea salt
• 1/4 tsp fresh black pepper
• 5 large fresh sage leaves, finely chopped
• dried ground orange peel, cayenne pepper, cinnamon (optional)

1. Puree the cooked squash in a blender or food processor. Add your hummus, maple syrup, cream, salt and pepper and mix until well blended. Fold in half of your sage, chopped finely. Put the dip in a microwave-safe container and microwave 1minute, or until dip is warm. add the rest of your spices, and add salt & pepper to taste.

2. Serve with sliced veggies, rice crackers, corn chips, or toasted bread.