Roast Squash and Hummus Winter Salad (Printable)

Roasted butternut squash and sweet potatoes over creamy butter bean hummus with toasted seeds.

# What You'll Need:

→ Vegetables

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→ Hummus

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→ Toppings

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# 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 the vegetables for 30-35 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 a creamy consistency. Taste and adjust seasoning as needed.
05 - In a dry skillet over medium heat, toast the mixed seeds for 2-3 minutes until fragrant and lightly golden. Remove from heat and set aside.
06 - To serve, 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.

# Recipe Expert Tips:

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  • The combination of roasted vegetables and creamy hummus creates this incredible contrast of warm and cool textures that makes every bite interesting
  • It's one of those rare dishes that actually tastes better the next day, so you're basically meal prepping while making dinner
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  • I learned the hard way that overcrowding your baking tray leads to steamed instead of roasted vegetables—give them room to breathe and they'll caramelize properly
  • The hummus consistency might seem thick at first, but keep adding water gradually and it'll transform into something beautifully spreadable
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  • Let your roasted vegetables cool slightly before assembling—they shouldn't be piping hot or they'll warm up the hummus too much
  • Taste your hummus before you serve it, and don't be afraid to add more lemon or salt—butter beans are naturally mild and need that bright acidity to come alive
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