Roast Squash and Hummus Winter Salad (Printable Version)

A nourishing winter salad combining roasted vegetables with creamy butter bean hummus and crispy toasted seeds.

# What You'll Need:

→ 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 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 - 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

# Steps to Follow:

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 reach 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 a dusting of smoked paprika if desired.

# Additional Tips::

01 -
  • It turns humble winter vegetables into something that feels luxurious and bright.
  • The butter bean hummus is softer and sweeter than regular hummus, almost like a savory cloud.
  • You can roast everything on one tray and walk away, no babysitting required.
  • It works as a side, a main, or even cold from the fridge the next day.
02 -
  • Dont crowd the vegetables on the tray or theyll steam instead of roast, use two trays if you need to.
  • Taste the hummus before serving and adjust the lemon or salt, it should be bright and punchy, not bland.
  • The toasted seeds go from perfect to burnt in seconds, so stay close to the stove and trust your nose.
03 -
  • Cut the vegetables roughly the same size so they roast evenly, but dont stress if a few pieces are smaller, they just get extra crispy.
  • If your hummus feels too thick, add warm water instead of cold, it blends in more smoothly and keeps the texture silky.
  • Let the roasted vegetables sit for a minute before plating so the hummus doesnt get too runny from the heat.
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