Roast Squash and Hummus Winter Salad

There's something about November that makes me crave color on a plate. I was standing in the farmer's market, surrounded by towers of butternut squash and sweet potatoes, when I realized winter doesn't have to mean beige food. That afternoon, I came home and started roasting everything golden, then blended up this silky butter bean hummus and suddenly had a salad that felt both comforting and bright. It's become my go-to when I want something hearty enough to be a proper meal, but still feels like I'm eating actual vegetables instead of just carbs with a side of guilt.

I made this for my sister's surprise dinner party last winter, and I watched people who claimed they don't like salad go back for thirds. One guest asked if I'd added cream to the hummus, then looked almost betrayed when I explained it was just beans and tahini. That's when I knew this recipe was a keeper, the kind that makes people reconsider their entire relationship with vegetables.

Ingredients

• Butternut squash: Buy one that feels heavy for its size, peel it while it's firm and cool, and cube it fairly uniform so everything roasts at the same speed.
• Sweet potatoes: These get sweeter as they roast, so don't oversalt them at the raw stage or they'll taste cloying by the end.
• Red bell peppers: I learned the hard way that green peppers turn almost bitter when roasted, so red or yellow ones are worth the extra money.
• Olive oil: Use regular olive oil for roasting since extra-virgin can smoke, then drizzle the fancy stuff over the hummus where you'll actually taste it.
• Butter beans: They're softer and creamier than chickpeas, which means your hummus will have this almost buttery texture that's genuinely better.
• Tahini: This is the secret to creaminess without cream, but stir the jar well first or you'll end up with a dip that's either too thick or too thin.
• Lemon juice: Fresh only, none of that bottled stuff that tastes like chemicals, it makes an actual difference here.
• Garlic: One clove crushed is the right amount, half is timid and two turns it into garlic dip masquerading as salad.
• Mixed seeds: Toast them yourself instead of buying pre-toasted, they taste fresher and the kitchen smells incredible.
• Smoked paprika: Optional but it adds a smoky whisper that makes the whole thing feel more sophisticated.

Instructions

Heat your oven and prep your vegetables:

Get your oven going to 200°C and while it preheats, peel and cube your squash and sweet potatoes into roughly the same size pieces so nothing gets left raw while other bits burn. Cut your peppers into thick slices rather than tiny strips, they roast better and stay tender without falling apart.

Toss and roast until golden:

Spread everything on a baking tray in a single layer, drizzle generously with olive oil, then toss with your hands until every piece is glossy and seasoned. Roast for 30 to 35 minutes, stirring halfway through, until the edges are caramelized and deep golden brown.

Make your hummus while vegetables roast:

While the oven is working, drain and rinse your butter beans and throw them in a food processor with tahini, lemon juice, crushed garlic, olive oil, cumin, salt, and pepper. Blend until absolutely smooth, then add water a splash at a time until you reach a texture that's creamy but still holds its shape on a spoon.

Toast your seeds for crunch:

About five minutes before the vegetables come out, warm a dry skillet over medium heat and add your mixed seeds, shaking the pan constantly until they're fragrant and just beginning to turn golden. This takes only 2 to 3 minutes and transforms them from having no personality to being genuinely delicious.

Assemble and serve:

Spread a generous layer of that silky hummus on each plate like you're creating a canvas, pile the warm roasted vegetables on top, then scatter the seeds, fresh parsley, and a dusting of smoked paprika across everything. Serve it warm or at room temperature, both are wonderful.

Save

There was a moment during my sister's dinner when I caught someone mid-bite, eyes closed, and I realized that food is really just an excuse for paying attention to each other. This salad became the reason we started doing winter dinners together, something we still joke about whenever anyone mentions butternut squash.

Why Roasting Makes Everything Better

Roasting vegetables isn't complicated, but it's transformative in a way that steaming or boiling just isn't. The high heat caramelizes the natural sugars, which means your squash and sweet potatoes taste almost like they've been dressed up in fancy clothes. You'll notice the difference between roasted vegetables that get turned halfway through and ones that don't, so don't skip that step even though it feels like a tiny detail.

The Hummus Secret Nobody Talks About

Most people think hummus is just blended chickpeas, but butter beans create something with a completely different texture that's somehow more luxurious. The tahini is what makes it creamy enough to spread on a plate like a base layer, but too much tahini and it becomes grainy, so go slowly and taste as you blend. This is also where the lemon juice does its real work, brightening everything and preventing the hummus from tasting heavy or one-note.

Making This Meal Your Own

This salad is flexible in the way that good food should be, meaning you can adapt it to what you have or what you're craving. I've made it with roasted carrots and parsnips, thrown in some crispy chickpeas for extra protein, and once even topped it with a fried egg because I was hungry in a very specific way. The base stays the same, but the details can shift with the season and your mood.

• If you can't find butter beans, chickpeas work but use slightly less tahini since they're drier.
• Toasted seeds stay crunchier if you add them just before serving instead of tossing them in the hummus.
• This tastes even better the next day when the flavors have settled, so make extra.

Save

This salad taught me that winter eating doesn't have to be about heavy stews and roasted chicken, sometimes it's just about good vegetables treated with respect. Make it once and you'll understand why I keep coming back to it every November.

Recipe FAQs

→ Can I make this ahead?

Yes, roast vegetables and prepare hummus up to 2 days in advance. Store separately in airtight containers. Reheat vegetables gently before serving and bring hummus to room temperature.

→ What other vegetables work well?

Red onions, carrots, parsnips, or Brussels sprouts make excellent additions. Root vegetables particularly complement the sweet flavors and roast at similar temperatures.

→ Can I use chickpeas instead of butter beans?

Absolutely. Chickpeas create a slightly firmer, more traditional hummus texture. Adjust water quantity to achieve desired creamy consistency.

→ How do I store leftovers?

Keep components separate in the refrigerator for 3-4 days. The hummus may thicken—thin with a splash of water or olive oil before serving again.

→ What can I serve alongside?

Crusty bread, warm pita, or quinoa transform this into a more substantial meal. A crisp white wine like Sauvignon Blanc or light-bodied red complements the roasted flavors beautifully.