Roast Squash and Hummus Winter Salad (Print Version)

Golden roasted squash and sweet potatoes layered over smooth butter bean hummus with crispy seed topping.

# Ingredient List:

→ Vegetables

01 - 1 medium butternut squash, peeled and cubed (about 24.7 oz)
02 - 2 medium sweet potatoes, peeled and cubed (about 17.6 oz)
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

# Cooking Directions:

01 - Set oven temperature to 400°F and allow to fully preheat.
02 - Arrange butternut squash, sweet potatoes, and bell peppers on a baking tray. Drizzle with 2 tablespoons olive oil, season generously with salt and pepper, and toss until evenly coated.
03 - Place baking tray in preheated oven and roast for 30 to 35 minutes, stirring halfway through cooking, until vegetables are golden brown and tender.
04 - While vegetables roast, combine drained butter beans, tahini, lemon juice, crushed garlic, 3 tablespoons extra-virgin olive oil, cumin, salt, and pepper in a food processor. Blend until smooth, gradually adding water as needed to achieve creamy consistency. Adjust seasonings to taste.
05 - Heat a dry skillet over medium heat. Add mixed seeds and toast for 2 to 3 minutes, stirring occasionally, until fragrant and lightly golden. Transfer to a plate to cool.
06 - Spread a generous portion of butter bean hummus across each serving plate. Arrange roasted vegetables on top. Finish with toasted seeds, fresh parsley, and optional smoked paprika dust.

# Expert Suggestions:

01 -
  • The butter bean hummus is so creamy and rich that nobody misses dairy, and it comes together faster than you'd expect.
  • Roasted vegetables get sweet and caramelized, which means you're actually excited to eat your vegetables instead of tolerating them.
  • It's the kind of dish that works for lunch tomorrow, tastes different (better, somehow) by day three, and looks stunning when friends come over.
02 -
  • Don't stir the vegetables more than once—they need time undisturbed to develop those caramelized edges that make them taste ten times better.
  • The hummus thickens slightly as it cools, so if it seems a touch loose coming out of the processor, that's actually perfect.
03 -
  • Don't skip the step of toasting your own seeds—it's the five-minute detail that makes people ask for the recipe.
  • If your hummus breaks or looks grainy, it usually means the garlic was too raw; just blend in another tablespoon of olive oil and it'll smooth right out.
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