Roast Squash and Hummus Winter Salad

There's something about November that makes me crave warmth on a plate, and this roast squash and hummus salad was born from exactly that mood. I'd wandered through the market with no real plan, just drawn to the burnt orange butternut squash and those impossibly sweet potatoes piled high. The hummus came later, a late-night idea while I was thinking about how to make the whole thing feel substantial enough for dinner. When it all came together, the roasted vegetables glistening against that creamy butter bean base felt like the bridge between summer's brightness and winter's comfort.

I made this for my sister on a Sunday afternoon when she'd been complaining about feeling stuck in a food rut, and watching her actually slow down to eat it, pausing between bites, said everything. She asked for the recipe twice, which from her means something. That's when I realized this wasn't just a salad, it was a permission slip to eat vegetables as if they were luxurious, which they absolutely are when they're roasted until their edges turn caramel.

Ingredients

• Butternut squash (1 medium, about 700g): This is your sweet, earthy backbone, and cubing it into roughly even pieces means it'll roast at the same pace without any sad undercooked corners.
• Sweet potatoes (2 medium, about 500g): They'll get almost jammy in the oven, which is exactly what you want, so don't be afraid to let them sit until they're truly tender.
• Red bell peppers (2): These add brightness and slight sweetness, and their natural sugars caramelize beautifully, so don't skimp on the roasting time.
• Olive oil (2 tablespoons for roasting, 3 more for hummus): Use a neutral one for roasting, but save your good extra-virgin for the hummus where you can actually taste its peppery finish.
• Butter beans (1 can, 400g): Rinse these thoroughly because the canning liquid can make your hummus gluey and thick, something I learned the hard way.
• Tahini (2 tablespoons): This is what gives the hummus body and that characteristic slightly nutty taste, and yes, it matters that it's good quality.
• Lemon juice (2 tablespoons): Fresh lemon is non-negotiable here, cutting through the richness and making everything sing brighter.
• Garlic (1 clove, crushed): Just one is plenty because garlic becomes more assertive once blended, and you want it present, not overpowering.
• Ground cumin (1/2 teaspoon): A whisper of cumin adds warmth and depth without announcing itself, making the whole thing feel more sophisticated.
• Mixed seeds (3 tablespoons): Toast these yourself instead of buying pre-toasted, because the moment they hit the hot pan and release their aroma is pure kitchen magic.
• Fresh parsley (2 tablespoons, chopped): The green is as much about the pop of color as the herbaceous brightness, so don't skip it.

Instructions

Heat your oven and prep:

Get the oven to 200°C (400°F) and let it actually preheat completely, which takes longer than you think. While it's warming, peel and cube your squash and sweet potatoes into roughly bite-sized pieces, and slice your peppers into strips thick enough that they won't disappear.

Coat and season the vegetables:

Toss everything on a baking tray with olive oil, salt, and pepper, making sure each piece gets a light coating so it can caramelize properly. Spread them in a single layer without crowding, because if they're packed too close, they'll steam instead of roast.

Roast until golden:

Pop them in for 30 to 35 minutes, turning them halfway through around the 15-minute mark. You'll know they're done when the edges are deeply golden and a fork pierces the squash with almost no resistance.

Make the hummus while vegetables roast:

In a food processor, combine your drained butter beans, tahini, lemon juice, crushed garlic, olive oil, cumin, salt, and pepper. Blend until completely smooth, which takes longer than you'd expect, then add water a tablespoon at a time until you reach that perfect creamy consistency that's spreadable but not thin.

Toast the seeds:

In a dry skillet over medium heat, add your mixed seeds and let them warm for 2 to 3 minutes, shaking the pan occasionally until they're fragrant and just lightly golden. The moment they smell incredible, remove them immediately because they'll continue toasting from residual heat and can turn bitter quickly.

Assemble and serve:

Spread a generous layer of hummus on each plate as your canvas, then arrange the roasted vegetables on top in whatever way makes you happy. Sprinkle the toasted seeds across everything, scatter fresh parsley, and if you want that smoky depth, dust with a little smoked paprika.

Save

There was a moment last winter when my friend who usually orders takeout every night made this for herself and texted me a photo, and something shifted in how she thought about cooking at home. She realized that restaurant-quality food wasn't locked behind mysterious techniques or fancy equipment, just good ingredients treated with a little patience. That's the power of a dish like this, quiet but genuine.

Why Roasted Vegetables Change Everything

Raw vegetables are honest, but roasted vegetables are honest with a secret. The heat coaxes out sugars that were hiding, turns their surfaces into something almost caramelized, makes them taste less like what you should eat and more like what you actually want to eat. I used to think roasting was just another step, until I tasted the difference between a squash that's been warmed and one that's been truly transformed by time in a hot oven.

The Butter Bean Hummus Advantage

Chickpea hummus is classic for a reason, but butter beans bring something softer, almost creamy in a way that feels more luxurious without any extra effort. They're milder too, which means the tahini and lemon get more space to shine, and somehow the whole thing tastes more sophisticated. Once I switched, I never looked back, and neither did anyone who's tasted both side by side.

Building Flavor, Layer by Layer

This salad is really a study in texture and flavor contrast if you pay attention to it. The creamy hummus base, the soft roasted vegetables, the crack and snap of toasted seeds, the herbaceous brightness of parsley, and if you use it, that slightly smoky paprika at the end. Every component is doing something specific, and together they create something more interesting than any single element alone.

• Don't skip the toasted seeds, because they're what turns this from a nice vegetable salad into something you'll actually crave.
• The hummus can be made hours ahead, which means you can roast the vegetables whenever and assemble everything in minutes for a meal that feels effortless.
• Leftovers keep for two days, and honestly they taste even better the next day as flavors meld and the hummus settles into everything.

Save

This is the kind of meal that reminds you why cooking for yourself matters, why taking a little extra time with vegetables and knowing your ingredients make such a difference. It's not complicated, but it tastes like someone who knows what they're doing was in the kitchen.

Recipe FAQs

→ Can I make this ahead of time?

Yes, roast vegetables and prepare hummus up to 2 days in advance. Store separately in airtight containers and assemble just before serving. Toast seeds fresh for best texture.

→ What vegetables work best for roasting?

Butternut squash, sweet potatoes, and bell peppers are ideal because they hold their shape while becoming tender. You can also add red onions, carrots, or parsnips for variety.

→ Can I use chickpeas instead of butter beans?

Absolutely. Chickpeas make excellent hummus with a slightly firmer texture. The preparation method remains exactly the same.

→ How do I get the hummus really smooth?

Blend for at least 2-3 minutes, scraping down sides occasionally. Adding cold water helps achieve silky consistency. Room temperature ingredients blend more easily too.

→ What can I serve with this?

Crusty bread, warm pita, or quinoa make great accompaniments. A crisp white wine like Sauvignon Blanc complements the roasted flavors beautifully.

→ Is this suitable for meal prep?

Perfect for meal prep. Portion into containers with hummus on bottom and vegetables on top to prevent sogginess. Keeps refrigerated for 3-4 days.