# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash, peeled and cubed (about 1.5 lbs)
02 - 2 medium sweet potatoes, peeled and cubed (about 1.1 lbs)
03 - 2 red bell peppers, seeded and sliced
04 - 2 tablespoons olive oil
05 - Salt and black pepper to taste
→ Butter Bean Hummus
06 - 1 can (14 oz) butter beans, drained and rinsed
07 - 2 tablespoons tahini
08 - 2 tablespoons fresh lemon juice
09 - 1 clove garlic, crushed
10 - 3 tablespoons extra-virgin olive oil
11 - 1/2 teaspoon ground cumin
12 - Salt and black pepper to taste
13 - 2-3 tablespoons water, as needed for consistency
→ Toppings
14 - 3 tablespoons mixed seeds (pumpkin, sunflower, sesame)
15 - 2 tablespoons fresh parsley, chopped
16 - 1 teaspoon smoked paprika (optional)
# How To Make It:
01 - Preheat oven to 400°F (200°C) for roasting vegetables.
02 - Arrange butternut squash cubes, sweet potato cubes, and sliced red bell peppers on a large baking sheet. Drizzle with 2 tablespoons olive oil and season generously with salt and pepper. Toss vegetables to coat evenly.
03 - Roast vegetables in preheated oven for 30-35 minutes, turning halfway through cooking time, until vegetables are golden brown and fork-tender.
04 - While vegetables roast, combine butter beans, tahini, lemon juice, crushed garlic, 3 tablespoons extra-virgin olive oil, ground cumin, salt, and pepper in a food processor. Blend until completely smooth, adding water 1 tablespoon at a time until desired creamy consistency is reached. Taste and adjust seasoning as needed.
05 - Heat a dry skillet over medium heat. Add mixed seeds and toast for 2-3 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat immediately and set aside.
06 - Spread a generous layer of butter bean hummus across each serving plate. Arrange roasted vegetables on top of hummus. Sprinkle with toasted seeds, fresh chopped parsley, and smoked paprika if using. Serve immediately while vegetables are still warm.
