Roast Squash and Hummus Winter Salad

The first time I made this salad was on a gray February afternoon when my kitchen felt like the only warm place in the world. The squash came from a farmers market haul that was too pretty to ignore, and I had a can of butter beans sitting in my pantry begging to become something more interesting. As the vegetables roasted, filling the entire apartment with that incredible caramelized sweetness, I knew this was going to be special.

Last month I served this at a dinner party for friends who claimed they didnt like salad. They went back for seconds and one person actually asked if there was any left to take home. Theres something about the combination of sweet roasted vegetables, creamy hummus, and crunchy seeds that just works on every level.

Ingredients

• Butternut squash and sweet potatoes: These are the backbone of the dish and I learned the hard way that cutting them into uniform cubes is the secret to even cooking
• Red bell peppers: They add a lovely sweetness and vibrant color that makes the whole dish feel celebratory
• Butter beans: Creamier and milder than chickpeas, they create an incredibly silky hummus that lets the roasted vegetables shine
• Tahini and olive oil: Together they make the hummus luscious and satisfying
• Mixed seeds: The crunch factor is non negotiable here and toasting them brings out their nutty, toasty best

Instructions

Transfer liquids, oils, and dry ingredients cleanly into bottles and jars while cooking or baking.

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Get your oven going and prep your vegetables:

Preheat that oven to 200°C (400°F) and grab your biggest baking sheet. Cube your squash and sweet potatoes into evenly sized pieces and slice those red peppers into strips that will get wonderfully tender and caramelized.

Roast until golden and tender:

Toss everything on the baking sheet with olive oil, salt, and pepper until every piece is coated. Roast for 30 to 35 minutes, giving them a turn halfway through, until theyre golden brown and meltingly tender.

Make the magic hummus:

While the vegetables roast, blend the butter beans, tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper until silky smooth. Add water one tablespoon at a time until it reaches the most gorgeous, creamy consistency.

Toast those seeds:

In a dry skillet over medium heat, toast your mixed seeds for 2 to 3 minutes until they become fragrant and start to turn golden. Keep a close eye on them because they go from perfectly toasted to burned in seconds.

Assemble your masterpiece:

Spread that creamy hummus across each plate like youre painting a canvas. Pile on the roasted vegetables, scatter the toasted seeds generously, and finish with fresh parsley and a dusting of smoked paprika if youre feeling fancy.

Save

This salad has become my go to for cozy nights at home. I usually put on an audiobook and pour a glass of wine while the vegetables roast, and the whole process feels like a little gift to myself.

Making It Your Own

Ive added roasted red onions when I wanted more depth, and once I threw in some carrots from the back of my fridge that needed using. Both were excellent decisions.

The Hummus Situation

Butter beans have become my hummus bean of choice because theyre so incredibly creamy, but chickpeas work perfectly if thats what you have. The real secret is plenty of tahini and not being shy with the olive oil.

Serving Suggestions

Sometimes I serve this with warm pita bread for dipping, and other times I keep it light as is. A crisp white wine cuts through the richness beautifully.

• Make extra hummus because you will want to eat it with a spoon straight from the food processor
• The roasted vegetables are fantastic on their own as a side dish
• This salad travels well and makes an excellent lunch the next day

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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Every time I make this, I remember why I fell in love with cooking in the first place. Its just honest, nourishing food that happens to be beautiful.

Recipe Questions

→ Can I prepare the components ahead?

Yes, roast the vegetables and prepare the hummus up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Toast the seeds just before serving for optimal crunch.

→ What vegetables work best for roasting?

Butternut squash and sweet potatoes are ideal for their natural sweetness and creamy texture when roasted. You can also add red onions, carrots, parsnips, or Brussels sprouts. Just ensure all pieces are similarly sized for even cooking.

→ Is butter bean hummus different from traditional chickpea hummus?

Butter beans create an exceptionally smooth, creamy hummus with a milder flavor than chickpeas. They blend beautifully with tahini and lemon, resulting in a luxurious texture that pairs wonderfully with roasted vegetables.

→ How do I achieve perfectly roasted vegetables?

Cut vegetables into uniform 2-inch cubes, toss generously with olive oil, and spread in a single layer on your baking tray. Don't overcrowd—the vegetables need space to roast rather than steam. Turn halfway through for even browning.

→ Can I make this dish protein-rich?

While butter beans provide protein, you can add crumbled feta, grilled halloumi, or roasted chickpeas for extra substance. For a vegan protein boost, try adding quinoa or lentils to the hummus or as a base layer.

→ What's the best way to store leftovers?

Store components separately in airtight containers for up to 3 days. The hummus may thicken in the refrigerator—thin with a little water or lemon juice before serving. Avoid storing the assembled dish as the vegetables will soften and the seeds will lose their crunch.