Roast Squash and Hummus Winter Salad

Embrace the season with this Roast Squash and Hummus Winter Salad, a vibrant dish that brings warmth and color to the table. This nourishing main combines the natural sweetness of caramelized butternut squash and sweet potatoes with a smooth, velvety butter bean hummus for a truly satisfying vegetarian meal.

Pin it

The secret to this salad lies in the contrast of temperatures and textures. The warm, earthy roasted vegetables sit beautifully atop the chilled, garlicky hummus, while a sprinkle of smoked paprika and fresh parsley adds a finishing touch of aromatic complexity.

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

To ensure even roasting, cut your butternut squash and sweet potatoes into uniform cubes. When making the hummus, add the water one tablespoon at a time until you achieve your preferred level of creaminess.

Varianten und Anpassungen

For extra flavor, you can add roasted red onions or carrots to the tray. If you do not have butter beans on hand, you can easily swap them for chickpeas to create a more traditional hummus base.

Serviervorschläge

This salad is wonderful on its own but can be served with crusty bread or pita for a more substantial meal. A crisp white wine like Sauvignon Blanc pairs exceptionally well with the roasted flavors.

Pin it

This Roast Squash and Hummus Winter Salad is a testament to how simple ingredients can create a sophisticated and comforting meal. Whether served as a light lunch or a hearty dinner, it is sure to become a staple in your winter recipe rotation.

Recipe Questions & Answers

→ Can I make this dish ahead?

Yes, roast vegetables and hummus can be prepared up to 2 days in advance. Store them separately in airtight containers. Reheat vegetables at 180°C for 10 minutes before serving.

→ What other vegetables work well?

Roasted carrots, parsnips, red onions, or beetroot make excellent additions. Root vegetables particularly complement the creamy hummus base.

→ Can I use chickpeas instead of butter beans?

Absolutely. Chickpeas create a slightly nuttier hummus and work beautifully. You may need slightly less water to achieve the same creamy consistency.

→ How do I store leftovers?

Keep components separate in the refrigerator for up to 3 days. The hummus may thicken—simply stir in a splash of water or olive oil before serving.

→ Is this suitable for meal prep?

Perfect for meal prep. Portion roasted vegetables and hummus into individual containers. Add toasted seeds and fresh herbs just before eating to maintain crunch.

→ Can I make this oil-free?

You can reduce oil by roasting vegetables with a splash of water or vegetable broth. For the hummus, use aquafaba (chickpea liquid) or additional lemon juice instead of olive oil.