The chicken thigh is one of my favorite cuts of chicken. Why? Because it punches chicken breast in the face, figuratively at least, flavor wise. The extra fat in the thigh creates a great flavor profile along with a delicious juicy texture. Meanwhile, chicken breast just sits there hoping you pour some seasoning on it or it will taste like nothing.
Fall flavors are taking over, but I’m trying not to go too wild with just pumpkin and pumpkin spice. I whipped up this variation on traditional hummus with a little back-kick of sweetness from butternut squash. The trick is that you actually can totally sub in pumpkin or sweet potato since you’ll get a really similar taste and consistency with any of them. But I chose the squash this time around, and I did not regret it.