For the hummus:
– Cut the butternut squash into not too thick slices. Place them on a baking tray lined with baking parchment or silicone sheeting. Bake for about 20 min in an oven preheated to 180°C.
– Pour the drained chickpeas, olive oil, camelina oil, lemon juice, water, garlic powder and Parmesan into a blender.
– Remove the squash from the oven and cut into large cubes. Add them to the blender and blend until smooth. Add water if necessary to obtain a sufficiently supple texture. Season with salt and pepper.

For the decor:
– Cut the 150 g squash into small cubes. Heat the olive oil in a small frying pan and sauté the diced butternut squash with a pinch of salt. Book now.
– In the same pan, add the slivered almonds and cook for 3 to 5 minutes until golden brown.
– Spread the hummus over the Emile Noël Amandes tartines. Garnish with diced squash and slivered almonds.