Roast Squash and Hummus Winter Salad (Print)

Roasted winter vegetables over creamy butter bean hummus, topped with crunchy toasted seeds and fresh herbs.

# Ingredients:

→ 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 lemon juice
09 - 1 clove garlic, crushed
10 - 3 tablespoons extra-virgin olive oil
11 - 1/2 teaspoon ground cumin
12 - Salt and pepper, to taste
13 - 2-3 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)

# Instructions:

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 30-35 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 reach a creamy consistency. Taste and adjust seasoning as needed.
05 - In a dry skillet over medium heat, toast the mixed seeds for 2-3 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 a dusting of smoked paprika if desired.

# Pro Tips:

01 -
  • The roasted vegetables become candy sweet while the hummus keeps everything grounded and satisfying
  • You can roast a huge batch of vegetables on Sunday and build these bowls all week
  • The contrast between warm roasted veggies and cool creamy hummus is pure magic
02 -
  • Overcrowding the baking sheet is the mistake that leads to steamed instead of roasted vegetables, give them space
  • The hummus tastes better after it sits for 15 minutes, make it first if you can plan ahead
  • Room temperature vegetables work just as well as hot ones, making this perfect for packed lunches
03 -
  • Use a food processor for the smoothest hummus, a blender works but may require more liquid and scraping
  • Extra virgin olive oil is worth the expense here, its flavor shines in both the roasted vegetables and hummus
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