Roast Squash and Hummus Winter Salad (Print Version)

Golden roasted vegetables over creamy butter bean hummus with crunchy toasted seeds.

# What You'll 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 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 Make It:

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 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. 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 feels fancy enough to impress someone but honestly takes less time than ordering takeout.
  • The butter bean hummus is a revelation if you've only ever made chickpea versions.
  • You can prep everything ahead and just reheat the vegetables when hunger strikes.
02 -
  • Cut your vegetables into roughly equal sizes or the smaller ones will turn to mush while you're waiting for the squash to finish.
  • The hummus needs that water added gradually or you'll end up with either a paste or a soup with no in between.
  • Toast those seeds at the very end or they'll lose all their crunch by the time you serve.
03 -
  • Make the hummus a day ahead and let the flavors marry overnight, then it tastes even better than fresh.
  • If your hummus seems too thick when you're blending it, add water one teaspoon at a time rather than dumping it in, because you can always add more but you can't take it out.
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