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.
Cherries are in full season here – red, pink, white, dark red, all sorts of colors are available. My favorites are the Amarena cherries, dark and slightly bitter, with plenty of flesh and juice, the kind of cherries that stain your fingertips and clothes… stains that bring many childhood memories back, the kind of stains that I don’t mind anymore. I loved climbing trees to pick these up when I was a kid and the taste of freshly made cherry jam is something that I will never forget.