Roast Squash and Hummus Salad

Embrace the cozy flavors of winter with this vibrant, nourishing Roast Squash and Hummus Winter Salad. This dish combines the earthy sweetness of roasted butternut squash and sweet potatoes with the creamy, velvety texture of homemade butter bean hummus. It is a colorful centerpiece that brings both warmth and health to your seasonal table.

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This recipe is a modern take on European salad traditions, focusing on seasonal ingredients that provide comfort during the colder months. The combination of warm roasted peppers and caramelized squash nestled over a bed of smooth hummus makes every mouthful satisfying and wholesome.

Ingredients

• Vegetables: 1 medium butternut squash (700 g), 2 medium sweet potatoes (500 g), 2 red bell peppers, 2 tablespoons olive oil, salt and pepper to taste.
• Hummus: 1 can (400 g) butter beans, 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.
• 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 extra flavor, you can add roasted red onions or carrots to the baking tray. Ensuring the vegetables are spread in a single layer helps them roast evenly and develop a better texture.

Varianten und Anpassungen

You can easily swap the butter beans for chickpeas if you prefer a more traditional hummus flavor. This recipe is highly adaptable to whatever winter root vegetables you have on hand.

Serviervorschläge

Serve this salad with crusty bread or warm pita for a more substantial meal. A crisp white wine like Sauvignon Blanc pairs beautifully with the roasted sweetness of the vegetables.

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Whether served as a nourishing main or a side, this Roast Squash and Hummus Winter Salad is a testament to the beauty of seasonal eating. Simple to prepare yet elegantly presented, it is a dish that truly satisfies.

Recipe FAQs

→ Can I make this ahead of time?

Yes, the roasted vegetables and hummus can be prepared up to two days in advance. Store components separately in airtight containers and assemble just before serving, adding toasted seeds at the last minute to maintain crunch.

→ What other vegetables work well in this dish?

Root vegetables like parsnips, carrots, or beetroot roast beautifully alongside squash. You could also add Brussels sprouts halved, red onion wedges, or even cauliflower florets for variety and color.

→ Is this suitable for meal prep?

Absolutely. Portion the roasted vegetables and hummus into separate containers for the week. The flavors actually improve after a day or two as the vegetables marinate in their own oils.

→ Can I use canned squash instead of fresh?

Fresh squash gives better texture and flavor. Canned pumpkin or squash would work in a pinch, but roasting fresh vegetables creates those caramelized edges and sweetness that make this dish special.

→ How do I store leftovers?

Keep assembled portions refrigerated for up to three days. The vegetables will soften slightly but remain delicious. If making ahead, store the toasted seeds separately and sprinkle fresh before eating.

→ What protein could I add to make it more filling?

Grilled halloumi, crumbled feta, or pan-fried chickpeas would complement the flavors beautifully. For vegan options, try marinated tofu or add walnuts alongside the toasted seeds.