# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash, peeled and cubed (approximately 1.5 pounds)
02 - 2 medium sweet potatoes, peeled and cubed (approximately 1.1 pounds)
03 - 2 red bell peppers, seeded and sliced
04 - 2 tablespoons olive oil
05 - Salt and pepper to taste
→ Hummus
06 - 1 can (14 ounces) 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 pepper to taste
13 - 2 to 3 tablespoons water as needed
→ Toppings
14 - 3 tablespoons mixed seeds (pumpkin, sunflower, sesame)
15 - 2 tablespoons fresh parsley, chopped
16 - 1 teaspoon smoked paprika, optional
# How-To Steps:
01 - Preheat oven to 400 degrees Fahrenheit.
02 - Arrange butternut squash, sweet potatoes, and bell peppers on a baking tray. Drizzle with olive oil, season generously with salt and pepper, and toss until evenly coated.
03 - Roast vegetables for 30 to 35 minutes, stirring halfway through cooking, until golden brown and tender throughout.
04 - While vegetables roast, combine butter beans, tahini, lemon juice, crushed garlic, extra-virgin olive oil, cumin, salt, and pepper in a food processor. Blend until smooth and creamy, adding water gradually as needed to achieve desired consistency. Adjust seasonings to taste.
05 - Heat a dry skillet over medium heat. Add mixed seeds and toast for 2 to 3 minutes, stirring occasionally, until fragrant and lightly golden. Transfer to a plate and set aside.
06 - Spread a generous layer of butter bean hummus on each serving plate. Distribute roasted vegetables evenly over hummus. Top with toasted seeds, fresh parsley, and smoked paprika if desired.
