Roast Squash and Hummus Winter Salad

There's something about November that makes me crave warm roasted vegetables, and this salad emerged one rainy afternoon when I'd bought far too many squashes at the market. I was standing in my kitchen, looking at golden butternut squash and wondering what could make it feel like a complete meal, when I realized: layer it over something creamy and unexpected. The butter bean hummus was a revelation, turning a side dish into something substantial enough to eat alone at the table.

I served this to my partner last winter when he was skeptical about vegetarian meals, and he ate it in near silence, which is how I know it worked. The way the sweet potato sweetness plays against the earthiness of the hummus seemed to settle something in him, and now he actually requests it. It became our quiet Wednesday dinner, the kind you make when you want to feel nourished without any fuss.

Ingredients

• Butternut squash: Peel it early if you're intimidated (I use a sharp vegetable peeler and do it over the sink), then cube it into pieces about the size of a walnut so they roast evenly.
• Sweet potatoes: Cut them the same size as the squash so everything finishes at the same time, which I learned after one frustrating batch where the potatoes were still hard.
• Red bell peppers: Slice them lengthwise into strips rather than chunks, giving you more caramelized surface area in the oven.
• Olive oil: Use your everyday oil for roasting, saving the good stuff for the hummus where you'll actually taste it.
• Salt and pepper: Don't underseasoning the vegetables before they go in the oven, this is where most of the flavor happens.
• Butter beans: Drain and rinse them well, this removes the starchy liquid that would make your hummus gluey instead of silky.
• Tahini: Stir it well before measuring because it separates, and yes, this actually matters for consistency.
• Lemon juice: Fresh is the only option here, bottled just tastes tired against the earthiness of the beans.
• Garlic: One clove is enough, I learned this by adding more and creating something that tasted like garlic soup.
• Extra-virgin olive oil: This is where your good oil lives, it finishes the hummus with actual flavor and richness.
• Ground cumin: Toast it in a dry pan for 30 seconds before adding if you want to deepen the flavor, a small step that shifts everything.
• Mixed seeds: Buy them already mixed or combine pumpkin, sunflower, and sesame, toasting them yourself transforms them from background to essential.
• Fresh parsley: Chop it right before serving so it stays bright and doesn't turn dark and defeated.
• Smoked paprika: Optional but it adds a whisper of smoke that feels seasonal and intentional.

Instructions

Get your oven ready and prep your vegetables:

Heat your oven to 200°C and give yourself a moment to cube the squash and sweet potatoes into roughly equal pieces. This evenness is what prevents you from having some vegetables still raw while others turn to mush.

Toss and roast:

Spread everything on a baking tray, drizzle generously with oil, and season like you mean it. Roast for 30 to 35 minutes, turning halfway through so they get golden and caramelized on more than one side.

Make the hummus while vegetables roast:

Pulse the drained butter beans with tahini, lemon juice, crushed garlic, olive oil, and cumin in a food processor until smooth. Add water gradually until it reaches that perfect consistency where it's creamy but still holds its shape slightly.

Toast those seeds:

In a dry skillet over medium heat, let the mixed seeds warm for 2 to 3 minutes until fragrant and lightly golden. This is where they go from neutral to actually tasting like something.

Assemble and serve:

Spread the hummus on plates first, arrange the warm roasted vegetables on top, then scatter with toasted seeds and fresh parsley. A dusting of smoked paprika on the side is optional but makes it look intentional.

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One evening a friend mentioned she was trying to eat less meat but didn't want to feel like she was sacrificing anything, and I immediately thought of making this for her. She sat at my table with a full bowl and said something like 'this is so much more interesting than I expected,' and somehow that felt like the highest compliment. Food moments like that remind me why cooking for people matters.

Why the Flavors Work Together

The sweetness of the roasted squash and potato needs something grounding, which is exactly what the earthy, cumin-scented hummus provides. The butter beans are subtle enough that they don't compete, they just create a creamy base that lets the vegetables shine. When you add the toasted seeds on top, you get this surprising crunch that makes your mouth pay attention, and that's when all the flavors start talking to each other.

Making It Your Own

This salad has a quiet structure that welcomes additions without falling apart. I've roasted red onions alongside the vegetables for a deeper sweetness, added shredded raw kale underneath the hummus for texture, and swapped in chickpeas when I didn't have butter beans. The cumin could become smoked paprika if you want that flavor instead, or you could add a pinch of cinnamon if you're in a mood for something slightly warming.

Serving and Storage Tips

This salad is best served warm or at room temperature the same day you make it, when the vegetables still taste roasted rather than reheated. The hummus will keep for four days in a covered container, and the roasted vegetables can be made ahead and warmed gently before serving. The seeds should always be toasted fresh and added right before eating, otherwise they lose their crunch and become sad and soft.

• If you're feeding a crowd, make the hummus the morning of and roast the vegetables while you shower, timing everything to come together just before people arrive.
• Pair this with a crisp white wine like Sauvignon Blanc or a light rosé that won't overpower the delicate flavors.
• Crusty bread or pita on the side isn't necessary but it's never wrong, especially for soaking up the last of the hummus.

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This is the kind of meal that feels generous without demanding anything from you, which is exactly when I want to cook. It's become one of those dishes I make when I want to take care of myself and whoever else is sitting at my table.

Recipe FAQ

→ Can I prepare the vegetables ahead?

Yes, you can roast the vegetables up to 2 days in advance. Store them in an airtight container in the refrigerator and reheat gently before serving.

→ What can I use instead of butter beans?

Chickpeas or cannellini beans work wonderfully as alternatives. Both provide similar creaminess and absorb the tahini and cumin flavors beautifully.

→ How long does the hummus keep?

The butter bean hummus stays fresh for 4-5 days when refrigerated in a sealed container. It may thicken slightly—simply whisk in a little water before serving.

→ Can I add protein?

Grilled chicken, roasted chickpeas, or crumbled feta cheese make excellent additions. For a vegan protein boost, try adding quinoa or toasted walnuts.

→ What other vegetables work well?

Root vegetables like parsnips, carrots, or beets roast beautifully alongside the squash. Red onions and Brussels sprouts also add lovely depth and sweetness.

→ Is this suitable for meal prep?

Absolutely. Portion the roasted vegetables and hummus separately into containers. Keep toasted seeds in a small bag and add just before eating to maintain crunch.