Roast Squash and Hummus Winter Salad

There's something about November that makes me crave bowls full of golden roasted vegetables, and this salad appeared in my kitchen almost by accident during a particularly chilly afternoon. I'd bought a butternut squash with no clear plan, then remembered a jar of tahini sitting in the back of my cupboard, and suddenly the whole dish clicked into place. The combination of sweet roasted vegetables over creamy hummus felt like wrapping up warmth in a bowl, and I've been making it ever since whenever I need something that feels both nourishing and celebratory.

I made this for my partner on a random Wednesday when they'd had a rough day, and watching their face light up when they tasted the combination of creamy hummus and caramelized squash reminded me that sometimes the most healing food is the kind you make without overthinking it. That bowl somehow said everything I couldn't quite put into words.

Ingredients

• Butternut squash: The star of the show, becoming almost buttery when roasted—peel it while the oven preheats so it's ready to go straight onto the tray.
• Sweet potatoes: They caramelize beautifully in high heat and add natural sweetness that balances the earthiness of the hummus.
• Red bell peppers: These stay slightly firm even after roasting, giving you textural contrast that keeps each bite interesting.
• Butter beans: Creamier and more delicate than chickpeas, they blend into the silkiest hummus without any grittiness.
• Tahini: This is non-negotiable—it's what transforms the beans into actual velvet, so don't skip it or substitute with peanut butter.
• Lemon juice: Brightens everything and prevents the hummus from tasting flat or one-dimensional.
• Mixed seeds: Toast these yourself rather than buying pre-toasted seeds, as the smell and flavor difference is genuinely noticeable.

Instructions

Get your oven ready and prep the vegetables:

Set your oven to 200°C while you peel and cube the squash and sweet potatoes into roughly equal-sized pieces so they roast evenly. Slice the peppers into thick strips rather than tiny pieces—they'll hold their shape better and create visual drama on the plate.

Toss and roast until golden:

Tumble everything onto a tray with olive oil, salt, and pepper, making sure each piece gets coated, then slide it into the oven. Turn the vegetables halfway through so they caramelize on both sides—you're looking for deep golden edges and tender centers around 30–35 minutes.

Blend the hummus into creamy perfection:

While the vegetables roast, drain and rinse your butter beans, then add them to a food processor with tahini, lemon juice, a single crushed garlic clove, olive oil, and cumin. Blend, then gradually add water a tablespoon at a time until it reaches the exact creaminess you want—too thick and it feels heavy, too thin and it loses its character.

Toast the seeds for crunch and aroma:

In a dry skillet over medium heat, toast your mixed seeds for just 2–3 minutes, shaking the pan occasionally, until they smell utterly irresistible and turn lightly golden. Move them to a plate immediately so they don't burn in the residual heat.

Assemble your bowl with intention:

Spread a generous layer of hummus across each plate as your base, pile the warm roasted vegetables on top, then scatter the toasted seeds and fresh parsley over everything. A light dusting of smoked paprika adds color and a subtle smoky note if you're drawn to it.

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There was a moment standing in my kitchen watching steam rise from the roasted vegetables while the food processor whirred behind me, and I realized this bowl had become my answer to winter—something warm, colorful, and complete all on its own. It's the kind of dish that proved to me that eating well doesn't require complicated techniques or obscure ingredients.

Why This Salad Works in Winter

Winter vegetables are at their peak from November through February, which is exactly when you want food that feels substantial without being heavy. The roasting process brings out their natural sweetness while the hummus anchors everything with protein and creaminess that feels genuinely satisfying on cold days. This is the kind of bowl you make when you want your body to feel warm from the inside out.

Building Your Own Version

The beauty of this salad is how forgiving it is once you understand the basic formula: roasted vegetables plus creamy bean hummus plus textural topping. I've added roasted carrots on days when I had them, swapped in chickpeas when my butter beans ran out, and even stirred a tablespoon of harissa into the hummus when I wanted everything to feel a bit spicier and more alive. The structure stays the same, but your version can absolutely reflect what's in your kitchen and what your body is asking for.

Serving Suggestions and Wine Pairing

This salad stands entirely on its own as a complete meal, though a slice of good crusty bread on the side is never wrong if you want to soak up extra hummus. A glass of crisp white wine like Sauvignon Blanc cuts through the richness of the tahini while complementing the roasted sweetness of the vegetables, creating a pairing that feels almost effortless.

• Make it more substantial by adding toasted chickpeas or roasted cauliflower for extra protein and crunch.
• Prepare the hummus a full day ahead so the flavors deepen and meld together completely.
• Store roasted vegetables and hummus separately in airtight containers for up to four days, then assemble fresh bowls whenever hunger strikes.

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This salad has become my quiet winter anchor, the bowl I return to again and again because it never fails to deliver exactly what I need. Make it once, and I promise it'll become part of your regular rotation too.

Common Questions

→ Can I make this ahead of time?

Absolutely. Roast the vegetables up to 2 days in advance and store them in the refrigerator. The hummus keeps for 4-5 days when chilled. Toast seeds fresh before serving to maintain their crunch, and assemble everything just before eating for the best texture and presentation.

→ What other vegetables work well roasted?

Red onions, carrots, parsnips, and beetroot all roast beautifully alongside the squash and sweet potatoes. Root vegetables develop natural sweetness while caramelizing. Brussels sprouts or cauliflower florets would also complement the creamy hummus base nicely.

→ Can I use canned beans instead of butter beans?

Chickpeas make an excellent substitute and create a more traditional hummus flavor. Cannellini or great northern beans also work well, producing an equally creamy dip. Just ensure you drain and rinse them thoroughly before blending.

→ How do I get the vegetables perfectly roasted?

Cut your vegetables into uniform chunks so they cook evenly. Don't overcrowd the baking tray—give the pieces space to roast rather than steam. Flip them halfway through cooking. You want edges that are caramelized and golden with interiors that are tender throughout.

→ What can I serve alongside this dish?

Crusty bread, warm pita, or flatbreads make perfect vessels for scooping up that velvety hummus. A simple green salad with lemon vinaigrette balances the roasted sweetness. For protein additions, grilled halloumi or poached eggs complement the earthy flavors beautifully.