Roast Squash and Hummus Winter Salad (Print Version)

Golden roasted vegetables layered over smooth butter bean hummus, topped with toasted seeds and fresh parsley for a nourishing winter bowl.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash, peeled and cubed (approximately 1.5 lbs)
02 - 2 medium sweet potatoes, peeled and cubed (approximately 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 fresh 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 Prepare:

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 cooking, 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 desired 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.

# Expert Advice:

01 -
  • It's the kind of meal that feels indulgent but actually nourishes you properly, no guilt required.
  • The textures work in perfect harmony, with creamy hummus, caramelized vegetables, and a satisfying seed crunch.
  • Everything can be prepped ahead except the final assembly, making weeknight cooking feel almost relaxed.
02 -
  • Don't be timid with the hummus spread, it's your flavor base and deserves to be generous and visible on the plate.
  • If your hummus seizes up and gets thick instead of creamy, you've hit it with the water too fast, just add a touch more olive oil and pulse gently to rescue it.
03 -
  • If you want to meal prep this, roast the vegetables and make the hummus ahead, but toast the seeds and assemble only when you're ready to eat.
  • Roasted red onions or carrots work beautifully alongside the squash, just give them the same treatment and roasting time.
Return