Roast Squash and Hummus Winter Salad

This Roast Squash and Hummus Winter Salad is a vibrant and nourishing celebration of seasonal ingredients. Combining the caramelized sweetness of roasted butternut squash and sweet potatoes with a silky-smooth butter bean hummus, this dish offers a hearty, modern European meal that is as visually stunning as it is delicious.

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The secret to this winter salad is the butter bean hummus, which provides a rich, velvety base that complements the smoky notes of the roasted vegetables. Topped with a sprinkle of fresh parsley and toasted seeds, it is a complete meal that brings warmth to any cold day.

Ingredients

• Vegetables: 1 medium butternut squash, peeled and cubed (about 700 g); 2 medium sweet potatoes, peeled and cubed (about 500 g); 2 red bell peppers, seeded and sliced; 2 tablespoons olive oil; Salt and pepper, to taste
• Hummus: 1 can (400 g) butter beans, drained and rinsed; 2 tablespoons tahini; 2 tablespoons lemon juice; 1 clove garlic, crushed; 3 tablespoons extra-virgin olive oil; 1/2 teaspoon ground cumin; Salt and pepper, to taste; 2–3 tablespoons water, as needed
• Toppings: 3 tablespoons mixed seeds (pumpkin, sunflower, sesame); 2 tablespoons fresh parsley, chopped; 1 teaspoon smoked paprika (optional)

Instructions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

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.

Step 3

Roast the vegetables for 30–35 minutes, turning halfway, until golden and tender.

Step 4

Meanwhile, make the butter bean hummus: 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.

Step 5

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.

Step 6

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.

Zusatztipps für die Zubereitung

For the best hummus consistency, ensure the butter beans are well-rinsed and add water one tablespoon at a time while blending. Be sure to turn the vegetables halfway through roasting to achieve even browning and caramelization on all sides.

Varianten und Anpassungen

You can easily customize this salad by adding roasted red onions or carrots for extra depth of flavor. If butter beans are unavailable, chickpeas serve as an excellent substitute for the hummus base.

Serviervorschläge

Make this a more substantial meal by serving the salad with warm pita or crusty bread. A crisp white wine, such as a Sauvignon Blanc, pairs beautifully with the zesty and roasted elements of the dish.

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Whether enjoyed as a wholesome lunch or an elegant dinner starter, this Roast Squash and Hummus Winter Salad is a delightful way to enjoy the best produce the season has to offer. Its combination of smoky, sweet, and tangy flavors is sure to satisfy every palate.

Recipe FAQs

→ Can I make the hummus ahead of time?

Yes, the butter bean hummus keeps well in the refrigerator for up to 4 days. Store it in an airtight container and bring to room temperature before serving. You may need to add a splash of water to restore creamy consistency.

→ What other vegetables work well in this dish?

Root vegetables like parsnips, carrots, or red onions roast beautifully alongside the squash and sweet potatoes. Feel free to adjust based on what's in season or what you have on hand.

→ Is this suitable for meal prep?

Absolutely. Roast the vegetables and prepare the hummus in advance. Store components separately in the refrigerator for up to 4 days. Reheat vegetables gently and assemble just before serving for best texture.

→ Can I use chickpeas instead of butter beans?

Yes, chickpeas make an excellent substitute and will create a more traditional hummus flavor. The method remains exactly the same—you may just need to adjust the water slightly to achieve your preferred consistency.

→ How do I achieve the best roasted vegetables?

Spread vegetables in a single layer on the baking tray without overcrowding. This allows proper air circulation for even caramelization. Flip halfway through cooking and roast until edges are golden and vegetables are fork-tender.