Roast Squash and Hummus Winter Salad (Printable Version)

Golden roasted vegetables atop creamy butter bean hummus with toasted seeds

# What You Need:

→ Vegetables

01 - 1 medium butternut squash, peeled and cubed (about 1.5 lbs)
02 - 2 medium sweet potatoes, peeled and cubed (about 1.1 lbs)
03 - 2 red bell peppers, seeded and sliced
04 - 2 tablespoons olive oil
05 - Salt and pepper to taste

→ Hummus

06 - 1 can (14 oz) butter beans, drained and rinsed
07 - 2 tablespoons tahini
08 - 2 tablespoons fresh lemon juice
09 - 1 clove garlic, crushed
10 - 3 tablespoons extra-virgin olive oil
11 - 0.5 teaspoon ground cumin
12 - Salt and pepper to taste
13 - 2 to 3 tablespoons water as needed

→ Toppings

14 - 3 tablespoons mixed seeds (pumpkin, sunflower, sesame)
15 - 2 tablespoons fresh parsley, chopped
16 - 1 teaspoon smoked paprika, optional

# How-To Steps:

01 - Preheat the oven to 400°F.
02 - Place the butternut squash, sweet potatoes, and bell peppers on a baking tray. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
03 - Roast the vegetables for 30 to 35 minutes, turning halfway through, until golden and tender.
04 - In a food processor, combine the butter beans, tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper. Blend until smooth, adding water gradually to achieve a creamy consistency. Taste and adjust seasoning as needed.
05 - In a dry skillet over medium heat, toast the mixed seeds for 2 to 3 minutes until fragrant and lightly golden. Remove from heat and set aside.
06 - Spread a generous layer of butter bean hummus on each plate. Top with roasted vegetables. Sprinkle toasted seeds, fresh parsley, and smoked paprika if desired.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent the whole afternoon cooking.
  • The roasted vegetables get caramelized edges while the hummus stays silky, creating this textural dance that keeps you coming back.
  • Butter beans give you a different hummus experience, creamier and somehow less predictable than chickpeas.
02 -
  • If your roasted vegetables aren't actually golden and caramelized, they'll taste steamed and dull, so don't rush the roasting time and definitely turn them halfway.
  • Tahini separates from its oil, so if your hummus comes out stiff and grainy, you didn't stir the jar well enough before using it.
03 -
  • Toast your seeds in a completely dry pan and watch them constantly, they'll go from golden to burned in about ten seconds if you look away.
  • The hummus thickens as it cools, so make it slightly looser than you think it should be when it's warm, and it'll be perfect by the time you serve it.
Go Back