Roast Squash and Hummus Winter Salad (Printer-Friendly)

Roasted winter vegetables layered over creamy butter bean hummus with toasted seeds and fresh herbs.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash, peeled and cubed (approximately 1.5 lbs)
02 - 2 medium sweet potatoes, peeled and cubed (approximately 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 Prepare:

01 - Preheat oven to 400°F.
02 - Place 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 for 30 to 35 minutes, stirring halfway through cooking, until vegetables are golden and tender.
04 - In a food processor, combine drained butter beans, tahini, lemon juice, garlic, extra-virgin olive oil, cumin, salt, and pepper. Blend until smooth, gradually adding water to achieve a creamy consistency. Adjust seasoning to taste.
05 - Heat a dry skillet over medium heat. Add mixed seeds and toast for 2 to 3 minutes until fragrant and lightly golden. Transfer to a plate.
06 - Spread a generous layer of butter bean hummus on each serving plate. Arrange roasted vegetables on top. Sprinkle with toasted seeds, fresh parsley, and smoked paprika if desired.

# Expert Advice:

01 -
  • It's proof that vegetarian eating in winter doesn't mean sacrificing satisfaction or flavor.
  • The butter bean hummus is silkier than chickpea versions, and you'll find yourself eating it with a spoon when no one's watching.
  • Everything comes together in under an hour, yet it tastes like you've been cooking all day.
02 -
  • Don't skip the halfway turn—neglected vegetables steam instead of roast, and you'll lose that beautiful golden crust that makes this salad sing.
  • Add water to your hummus gradually; it's easier to thin it out than to make it thick again, and the consistency should be spreading-consistency, not dip-consistency.
03 -
  • Double the hummus recipe and keep it in the fridge for snacking, dipping with carrots, or spreading on toast—it'll keep for five days and becomes your secret weapon.
  • If your roasted vegetables ever threaten to stick, a tiny splash of water on the tray will loosen them without compromising the roast.
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