Roast Squash and Hummus Winter Salad (Print view)

Roasted winter vegetables over creamy butter bean hummus with toasted seeds and fresh parsley.

# Ingredient List:

→ Vegetables

01 - 1 medium butternut squash, peeled and cubed (about 24.7 oz)
02 - 2 medium sweet potatoes, peeled and cubed (about 17.6 oz)
03 - 2 red bell peppers, seeded and sliced
04 - 2 tablespoons olive oil
05 - Salt and pepper to taste

→ Hummus

06 - 1 can (14.1 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 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 oven to 400°F.
02 - Place 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 vegetables for 30 to 35 minutes, turning halfway through, until golden and tender.
04 - In a food processor, combine butter beans, tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper. Blend until smooth, adding water gradually to achieve a creamy consistency. Adjust seasoning to taste.
05 - In a dry skillet over medium heat, toast 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 serving plate. Top with roasted vegetables. Sprinkle toasted seeds, fresh parsley, and smoked paprika if desired.

# Expert Suggestions:

01 -
  • It comes together in under an hour and somehow feels both comforting and unexpectedly elegant.
  • The butter bean hummus is ridiculously creamy without being heavy, and it's become my secret weapon for impressing people who think they don't like hummus.
  • You get genuine satisfaction from all that color and texture without spending your whole evening in the kitchen.
02 -
  • Don't skip toasting the seeds yourself; it's the difference between this tasting like a lazy salad and something deliberately delicious.
  • The hummus tastes flat if you forget the lemon juice or skimp on it; acid is your friend and makes every other flavor sing.
03 -
  • Make the hummus the night before so the flavors have time to meld together, and then you only have to roast vegetables on the actual day.
  • If you have smoked paprika on hand, use it generously because it adds a complexity that makes people wonder what your secret ingredient is.
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