Pin it Embrace the colder months with this vibrant Roast Squash and Hummus Winter Salad. This dish combines the earthy sweetness of roasted butternut squash and sweet potatoes with a velvety butter bean hummus, creating a nourishing meal that is as visually stunning as it is delicious.
Pin it This modern European salad is perfect for a light dinner or a hearty lunch. The combination of warm, caramelized vegetables nestled over a creamy bean puree provides a satisfying depth of flavor that defines seasonal comfort food.
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.
- 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, pepper, and 2–3 tablespoons water.
- Toppings: 3 tablespoons mixed seeds (pumpkin, sunflower, sesame), 2 tablespoons fresh parsley (chopped), and 1 teaspoon smoked paprika (optional).
Instructions
- 1. Preheat and Prep
- Preheat the oven to 200°C (400°F). Place the butternut squash, sweet potatoes, and bell peppers on a baking tray.
- 2. Season and Roast
- Drizzle the vegetables with olive oil, season with salt and pepper, and toss to coat. Roast for 30–35 minutes, turning halfway, until golden and tender.
- 3. Prepare the Hummus
- In a food processor, combine butter beans, tahini, lemon juice, garlic, extra-virgin olive oil, cumin, salt, and pepper. Blend until smooth, adding water gradually until creamy. Taste and adjust seasoning.
- 4. Toast the Seeds
- In a dry skillet over medium heat, toast the mixed seeds for 2–3 minutes until fragrant and lightly golden, then set aside.
- 5. Assemble and Serve
- Spread a layer of butter bean hummus on each plate. Top with the roasted vegetables and sprinkle with toasted seeds, fresh parsley, and smoked paprika if desired.
Zusatztipps für die Zubereitung
For extra flavor, consider adding roasted red onions or carrots to the baking tray along with the squash and sweet potatoes.
Varianten und Anpassungen
If you prefer a different texture, you can swap the butter beans for chickpeas to create a more traditional hummus base.
Serviervorschläge
Serve this salad with crusty bread or pita for a more substantial meal. It pairs exceptionally well with a crisp white wine like Sauvignon Blanc.
Pin it With its nutrient-dense ingredients and satisfying profile, this Roast Squash and Hummus Winter Salad is a beautiful way to enjoy seasonal produce. Finish with a generous sprinkle of parsley for a fresh, aromatic touch.
Recipe FAQs
- → Can I make this ahead?
Yes, roast vegetables up to 2 days ahead and store in the refrigerator. The hummus keeps well for 4-5 days. Assemble just before serving with fresh toppings.
- → What can I use instead of butter beans?
Chickpeas work beautifully as a substitute. Cannellini or great northern beans also create a creamy, mild base similar to butter beans.
- → Is this salad served warm or cold?
It's delicious served warm with freshly roasted vegetables, but also works well at room temperature. The contrast between warm vegetables and cool hummus is particularly appealing.
- → How can I add more protein?
Top with crumbled feta, grilled halloumi, or roasted chickpeas. Adding quinoa or serving with pita bread also makes it more substantial.
- → Can I roast the vegetables differently?
Feel free to add carrots, parsnips, or red onions. Cut vegetables uniformly for even cooking. Toss halfway through roasting for best caramelization.
- → Is the hummus customizable?
Absolutely. Add roasted red peppers, fresh herbs like cilantro, or extra garlic for more flavor. Adjust lemon juice and tahini to taste.