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Preheat oven to 400F
Peel and dice half a butternut squash (about 2 cups worth) and roast with salt and oil for 35mins or until soft, then let cool
To garnish: toss fresh sage leaves in oil and fry in a pan or bake in the oven with the squash until they're crispy
In a blender, blend roasted squash with 1 can of chickpeas or cannelini beans WITH the liquid, 2-3 Tbsp Tahini, 2-3 Tbsp Olive Oil, 1 tsp salt, 1 tsp parsley, 1 tsp cumin and 5 cloves of roasted garlic until smooth
Serve the hummus with a drizzle of olive oil and top with crispy sage, and enjoy!