Roast Squash Hummus Winter Salad

There's something about October when the farmers market suddenly overflows with squash that makes me want to build a whole meal around them. I'd been standing in front of a pile of butternut squash one Saturday morning, completely uninspired, when a woman next to me started talking about roasting everything golden and piling it on hummus. That conversation stuck with me, and by evening I'd created this salad, which has become my go-to when I need something that feels both comforting and alive on the plate.

I made this for a dinner party on a November evening when everyone arrived hungry and slightly skeptical about a salad being a main course. One friend watched me assemble the plates with the hummus as a base, then the golden roasted vegetables tumbling on top, and said it looked like something from a restaurant. By the time we finished eating, people were asking for the recipe and asking if they could have it again the next week. That's when I knew it had crossed from experiment to keeper.

Ingredients

• Butternut squash: Medium-sized works best because it roasts evenly without drying out; peel it before cutting to save yourself wrestling with it raw.
• Sweet potatoes: They should be cut roughly the same size as the squash so everything finishes at once.
• Red bell peppers: The sweetness balances the earthiness of everything else, and they get slightly charred at the edges which tastes incredible.
• Olive oil for roasting: Don't be shy here; it's what makes those vegetables golden and delicious.
• Butter beans: Canned are perfectly fine and honestly easier to blend into a smooth hummus than you'd expect.
• Tahini: This is what makes the hummus taste like actual hummus; don't skip it or substitute.
• Lemon juice: Fresh lemon changes everything; bottled tastes a bit flat by comparison.
• Garlic: One clove is plenty because it gets quite loud when blended raw into a creamy base.
• Extra-virgin olive oil: Use the good stuff here since it's the final flourish of flavor in the hummus.
• Cumin: A whisper of it gives warmth and depth without making anyone ask what they're tasting.
• Mixed seeds: Toasting them yourself makes a huge difference; they go from bland to nutty and alive.
• Fresh parsley: The brightness matters more than you'd think when everything else is warm and earthy.

Instructions

Heat your oven:

Set it to 200°C (400°F) and let it warm up while you're prepping vegetables.

Prep and toss:

Peel and cube your butternut squash and sweet potatoes into roughly 2-centimeter pieces, seed and slice your bell peppers, and toss everything on a baking tray with olive oil, salt, and pepper. Don't worry about perfect cuts; roasted vegetables are forgiving.

Roast until golden:

Slide the tray into the oven for 30 to 35 minutes, turning everything halfway through so it colors evenly on all sides. You'll know it's done when the edges are caramelized and a fork slides through without resistance.

Blend the hummus:

While vegetables roast, drain and rinse your butter beans, then add them to a food processor with tahini, lemon juice, crushed garlic, olive oil, cumin, salt, and pepper. Pulse until everything starts coming together, then blend on high, adding water one tablespoon at a time until it reaches that creamy, spreadable consistency you're after. Taste and adjust seasoning, remembering that it should taste a little brighter than you think because the roasted vegetables are quite rich.

Toast your seeds:

Put your mixed seeds in a dry skillet over medium heat and listen for them to start crackling and smell toasty, about 2 to 3 minutes. Transfer them to a small bowl immediately so they don't burn.

Plate and serve:

Spread a generous handful of hummus on each plate, arrange the warm roasted vegetables on top, and finish with the toasted seeds, fresh parsley, and a light dusting of smoked paprika if you have it.

Save

There was this moment after my friend asked for the recipe when I realized this dish had become something I make because it makes me happy, not because I'm trying to prove anything. Now when winter gets grey and everything feels heavy, I roast a sheet of vegetables and suddenly the kitchen smells warm and golden again.

Why Butter Beans Change Everything

I used to make hummus only with chickpeas because that's what I thought hummus required, but butter beans create something almost more luxurious. They're naturally creamier and blend to a smoother consistency without needing as much liquid, and their mild flavor lets the lemon and tahini shine through. The first time I made it this way, I nearly threw it out thinking something was wrong, but then I tasted it and realized it was actually better. Now I actually prefer butter bean hummus and sometimes make it when I'm not planning this salad at all.

Building Layers of Flavor

This salad works because nothing competes; instead, each element supports the others. The roasted vegetables bring sweetness and a slightly caramelized richness, the hummus grounds everything with creaminess and brightness, and the seeds add that vital textural snap. The parsley isn't just decoration; it cuts through the richness with something green and fresh that your palate genuinely needs. I learned this the hard way by making a version without the parsley once, and it felt flat and one-note despite being objectively delicious.

Cooking Notes and Variations

Roasting is the real hero here because it concentrates flavors and creates those caramelized edges that raw vegetables can never give you. I've experimented with different vegetable combinations based on what looks good at the market, and honestly roasted red onions and carrots add complexity if you want something slightly different. The timing works because everything can roast together without issue, and the hummus comes together quickly while you're waiting. Some people serve this with crusty bread or warmed pita, and while it's delicious as a standalone salad, I won't say no to soaking up the hummus with something carb-based.

• If you can't find butter beans, chickpeas work perfectly fine and create a more traditional hummus texture.
• Make the hummus the night before and it tastes even better after the flavors have settled together.
• Left over roasted vegetables can be wrapped in a warm tortilla the next day with any remaining hummus and it's somehow even better.

Save

This is the kind of salad that reminds you that winter food doesn't have to be heavy or grey, and that simple ingredients treated respectfully become something memorable. Make it once and it'll probably become part of your regular rotation, the way it has for me.

Recipe Q&A

→ Can I make the roasted vegetables ahead of time?

Yes, roast the vegetables up to 2 days in advance and store them in an airtight container in the refrigerator. Reheat gently in a 180°C oven for 10-15 minutes before serving to restore their tenderness and lightly crisped edges.

→ What other beans work for the hummus?

Chickpeas create a classic hummus texture, while cannellini beans offer an even creamier consistency similar to butter beans. Each option absorbs the tahini and lemon flavors beautifully while maintaining the smooth spreadable base.

→ How do I prevent the hummus from becoming too thick?

Adding water gradually while blending helps achieve the ideal creamy texture. Start with 2 tablespoons and blend, then add more as needed until the hummus reaches a smooth, spoonable consistency that spreads easily over plates.

→ Can I add other roasted vegetables?

Red onions, carrots, or parsnips roast wonderfully alongside the squash and sweet potatoes. Cut them into similar-sized pieces so they cook evenly in the same 30-35 minute timeframe, adding variety to both flavor and color.

→ What protein additions would complement this bowl?

Grilled halloumi adds a salty, savory element that contrasts with the sweet roasted vegetables. Crumbled feta or pan-fried chickpeas also work well, while quinoa mixed into the hummus or scattered on top boosts protein content.

→ How should I store leftovers?

Keep components separate in airtight containers—the roasted vegetables, hummus, and toasted seeds each stored individually. They'll maintain optimal texture for up to 3 days. Assemble just before serving to preserve the crisp seed topping.