Anti-Inflammatory Roasted Squash Hummus Bowls Are a Weeknight Dinner Winner

This roasted butternut-squash hummus bowl offers the perfect balance of earthy, nutty and vibrant flavors while delivering plenty of anti-inflammatory benefits. You’ll fill up with a healthy dose of legumes, dark leafy greens and roasted vegetables. Use classic hummus or experiment with different flavored varieties as the base for this delicious dish.

 

Get ready to dive into a bowl of tasty goodness with this Roasted Butternut-Squash Hummus Bowl. It features a rich base of creamy, fiber-packed hummus topped with roasted butternut squash and baby spinach for a healthy bowl that offers vitamins and antioxidants that can help keep inflammation at bay. This bowl isn’t just a meal; it’s a celebration of flavors and textures that’ll have you coming back for more. Read on for our best tips and tricks, including ways to riff on the flavors in the bowl. 

Tips from the Eating Well Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• Be sure to spread your veggies out on the baking sheets, as they will brown better that way. Try to arrange them as close as possible to the edges of the pan, which get hotter. 
• From classic hummus to a flavored variety, any hummus will work with this recipe.
• To mix things up, use a different winter squash, like delicate or acorn squash. Swap the baby spinach for arugula or a hearty green like kale.

Nutrition Notes

Hummus helps keep you full and satisfied thanks to its duo of slowly digested plant protein and fiber. This combo of nutrients also stimulates gut hormones that slow blood glucose absorption, making hummus an excellent pick for stable blood sugar and weight management. 

Butternut squash is a great way to fortify your immune system. It’s packed with vitamins A and C, two nutrients that help form infection-fighting white blood cells, which work 24/7 to prevent illness. 

Spinach is one of the best vegetables for heart health. In addition to a cocktail of inflammation-fighting antioxidants, it also gives you blood pressure–lowering minerals like potassium, calcium and magnesium.

 

Ingredients

• 1 medium butternut squash, peeled, seeded and cubed (1-inch; about 6 cups)

• 1 large red onion, cut into ¾-inch-thick wedges (about 3 cups)

• ½ cup extra-virgin olive oil, divided

• 2 tbsp za’atar- Spice mix

  A blend of herbs and spices that typically includes thyme, oregano, marjoram, sesame seeds, sumac, cumin, or coriander. Sumac gives za'atar its distinctive tangy, citrusy flavor

• ¾ tsp salt, divided

• ½ cup unsalted raw pepitas - A pumpkin seed, also known as a pepita is the edible seed of a pumpkin or certain other cultivars of squash. The seeds are typically flat and oval with one ...

• 1½ tsp paprika

• ¼ teaspoon crushed red pepper

• 2 cups packed baby spinach

• 3 cups hummus

• ½ cup crumbled feta cheese

Directions

Preheat oven to 450°F with oven racks in upper and lower thirds. Combine cubed squash, onion wedges, ¼ cup oil, 2 tablespoons za’atar and ½ teaspoon plus ⅛ teaspoon salt in a large bowl; toss until evenly coated. Divide the mixture between 2 large rimmed baking sheets and spread in a single layer (do not wash the bowl). Roast until the squash is tender, rotating the pans front to back and top to bottom halfway through, about 25 minutes.  

Meanwhile, heat the remaining ¼ cup oil in a small nonstick skillet over medium heat. Add ½ cup pepitas; cook, stirring constantly, until lightly browned and fragrant, about 3 minutes. Remove from heat and stir in 1½ teaspoons paprika, ¼ teaspoon crushed red pepper and the remaining ⅛ teaspoon salt. Transfer to a small bowl.

Transfer the roasted squash mixture back to the large bowl; stir in 2 cups baby spinach and let stand, undisturbed, until wilted, about 2 minutes.  

 

Divide 3 cups hummus among 4 bowls and spread into an even layer. Top with the squash mixture, the pepita mixture and ½ cup feta. 

 

 

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Roasted Squash, Teff Grain & Kale Salad

Ingredients

US|METRIC

2 SERVINGS

1 butternut squash (peeled and cut into 1" cubes)

2 shallots (peeled and cut into thick wedges)

4 Tbsp. olive oil (divided)

salt

pepper

1 cup water

1/2 cup teff 

1/2 cup herbs (fresh soft, – parsley, dill, cilantro, mint, basil, whatever you have, finely chopped)

1 clove garlic (finely chopped)

1/2 tsp. lemon zest

1 lemon

1/2 tsp. honey

1/2 bunch kale (destemmed and finely chopped)

1/4 cup crumbled feta cheese (optional, omit for vegan recipe)

3 Tbsp. seeds (mixed, – pepitas, sunflower seeds)

2 Tbsp. currants

2 Tbsp. Tahini

Instructions

1. Heat oven to 400°F.
2. Toss butternut squash and shallots in 1 tablespoon of olive oil. Season with salt and pepper and spread evenly on a baking tray. Place in preheated oven for 40 minutes or until golden and tender.
3. While the squash is cooking, prepare the teff grain by bringing 1 cup of salted water to a boil in a small pot. Add the teff grain, stir and reduce heat to low. Simmer, covered, for 10 minutes and then remove from heat and place a clean dishcloth, or paper towel, between the pot and the lid to absorb the moisture. Set aside.
4. Make the salad dressing by combining chopped herbs, garlic, lemon zest, lemon juice, honey, and remaining 3 tablespoons of olive oil. Season with salt and paper to taste. Mix well to combine and set aside.
5. Place kale in a large bowl and massage with a few teaspoons of the dressing.
6. Fluff up the cooled teff grain with a fork and toss it in a large salad bowl with the kale and cooked squash and shallots.
7. Drizzle with remaining dressing and top with crumbled feta, seeds, currants and tahini.                                                            this isn't me recipe, saw it healthy wanted to share                                                     
   

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