Roast Squash and Hummus Winter Salad

Last November, I was standing in a farmer's market with absolutely no dinner plan, just a vague craving for something warm and alive despite the grey weather outside. My eyes landed on a stack of butternut squashes, their deep orange skin practically glowing, and I thought, why not build a whole meal around that color? By the time I got home and started roasting those cubes alongside sweet potatoes, the kitchen smelled so good that my roommate emerged from their room asking what magic was happening. That's when I knew this salad would become something I'd make over and over again.

I made this for a dinner party where everyone arrived skeptical about a salad being the main course, and by the end people were asking for seconds and whether I'd sell it. There's something about arranging those warm roasted vegetables over that cloud of creamy hummus that transforms it from side dish energy into something substantial enough to anchor an entire meal.

Ingredients

• Butternut squash: Buy one that feels heavy for its size and has a deep, matte orange color, which means it's ripe and sweet; the cubes caramelize beautifully when roasted, creating almost candy-like edges.
• Sweet potatoes: Don't peel them too thin or they'll fall apart during roasting; I learned this the hard way and ended up with mostly mush.
• Red bell peppers: Slice them generously so they stay substantial and don't shrivel into oblivion in the oven.
• Olive oil: Use your regular cooking oil for the vegetables, but save good extra-virgin for the hummus where you can actually taste it.
• Butter beans: Canned and rinsed work perfectly; tinned beans have a creamier texture than dried beans that have been cooked, which is exactly what you want here.
• Tahini: This is the backbone of your hummus, so don't skip it or substitute it; if you can't find it, the whole thing falls apart.
• Lemon juice: Fresh lemon brightens everything, and the acid is essential for balancing the earthiness of the beans and the richness of the tahini.
• Mixed seeds: Toast them yourself rather than buying pre-toasted; they only take a few minutes and the difference in flavor is honestly shocking.

Instructions

Get your oven ready and prep the vegetables:

Heat your oven to 200°C and while it's warming, cut the squash and sweet potatoes into roughly same-sized pieces so they roast evenly. Don't stress about perfection here; rustic chunks work better than uniform cubes anyway.

Toss everything with oil and seasoning:

Spread the cut vegetables on your baking tray, drizzle generously with olive oil, and season with salt and pepper. Toss with your hands to make sure every piece gets coated; this is where the magic starts.

Roast until golden and tender:

Pop the tray in the oven and set a timer for about 30 minutes, but halfway through, give everything a good shuffle so it browns evenly rather than steaming. You're looking for caramelized edges and a fork-tender interior.

Build your hummus while vegetables roast:

Combine your rinsed butter beans, tahini, lemon juice, crushed garlic, extra-virgin olive oil, and cumin in a food processor and blend until creamy. Add the water slowly while pulsing until you reach a consistency that's spreadable but still has some substance.

Toast your seeds for texture:

In a dry skillet over medium heat, warm your mixed seeds for just 2 or 3 minutes until they become fragrant and start to turn golden. Don't walk away because they go from perfect to burnt in about 30 seconds; I've definitely learned that lesson.

Plate everything with intention:

Spread a generous layer of hummus on each plate as your base, top with the warm roasted vegetables, and finish with a scatter of toasted seeds, fresh parsley, and a light dusting of smoked paprika. The warmth of the vegetables against the cool creaminess of the hummus is where this dish really comes alive.

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My mom tried this salad at a casual Sunday dinner and told me it was the first time she'd felt like a vegetable-forward meal was actually satisfying rather than like she was settling for rabbit food. That moment right there is why I keep making it; it's proof that healthy eating doesn't mean deprivation.

The Secret to Perfect Roasted Vegetables

The key isn't heat or time; it's actually space on your tray. I learned this when I tried to roast three times the amount of vegetables on one pan and ended up steaming them instead of browning them. Now I always remember that vegetables need room to breathe, and if your tray feels crowded, use two trays. The effort is worth the difference between soggy vegetables and ones with crispy, caramelized edges.

Making the Hummus Creamy and Luscious

The trick with butter bean hummus is that it needs more water than you'd think to reach the right consistency, but you have to add it gradually while the food processor is running. Too little and you get a clumpy paste; too much and you've got something that spreads like yogurt instead of hummus. I typically add water by the tablespoon and taste as I go, adjusting seasoning since the water dilutes everything slightly.

Making This Meal Work for Your Table

This salad is flexible enough to adapt to whatever you have on hand or whatever dietary needs are at your table. I've made it with different vegetables depending on the season and even switched the beans based on what was in the pantry. The structure stays solid even when you're improvising the details.

• Try roasted red onions or carrots mixed in with the other vegetables for deeper, sweeter notes.
• Swap butter beans for chickpeas if that's what you have, though butter beans do have a creamier, more delicate flavor.
• Serve it with crusty bread or pita on the side to make it even more of a complete meal.

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This salad has become my go-to when I want to feel like I'm taking care of myself without making a production out of dinner. It's honest food that happens to be beautiful.

Recipe FAQs

→ Can I make this ahead?

Yes, roast vegetables and hummus can be prepared up to 2 days in advance. Store separately in the refrigerator and assemble just before serving with freshly toasted seeds.

→ What other beans work for the hummus?

Chickpeas make an excellent traditional alternative, while cannellini beans create an even creamier texture. Both absorb the tahini and cumin flavors beautifully.

→ How do I store leftovers?

Keep components in separate airtight containers. Roasted vegetables and hummus last 3-4 days refrigerated. Add toasted seeds fresh when serving to maintain crunch.

→ Can I add other roasted vegetables?

Absolutely. Red onions, carrots, parsnips, or Brussels sprouts complement the existing flavors wonderfully. Just adjust roasting times as needed for different vegetables.

→ Is this suitable for meal prep?

Perfect for batch cooking. Roast a large tray of vegetables, make a double batch of hummus, and portion into containers for quick lunches throughout the week.