Roast Squash and Hummus Winter Salad (Printable)

Roasted winter vegetables atop creamy butter bean hummus with crunchy toasted seeds and fresh herbs.

# 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 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)

# How-To Steps:

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 until evenly coated.
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 achieve 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 serving plate. Top with roasted vegetables. Sprinkle toasted seeds, fresh parsley, and smoked paprika if desired.

# Expert Advice:

01 -
  • It tastes decadent and restaurant-worthy, but honestly takes less than an hour from start to finish.
  • The butter bean hummus is a game-changer if you've never tried it, silkier and somehow more interesting than the chickpea version.
  • This salad works equally well as a quick weeknight dinner or something you'd confidently serve to guests who have actual opinions about food.
02 -
  • Don't rinse your butter beans casually, actually drain them well and give them a proper rinse under cold water, because the starchy liquid will make your hummus thick and gluey instead of luxuriously creamy.
  • The seeds are your textural hero here, so toasting them in a dry pan yourself makes an enormous difference compared to using pre-toasted, and yes, it takes three extra minutes that absolutely matter.
03 -
  • If your hummus is too thick, add water by the half-teaspoon and blend well between additions, because it's easier to loosen than to thicken, and one extra tablespoon can change everything.
  • The vegetables will keep roasting and caramelizing after you pull them from the oven, so don't wait to let them rest, just go ahead and build your plates while everything is still warm and the hummus is at its creamiest.
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