Description

This sumptuous recipe for Roasted Brussel Sprouts and Cauliflower with Butternut Squash Hummus features fall and winter produce, including butternut squash, cauliflower, and brussel sprouts. With a foundation of butternut squash hummus, the roasted veggies are piled on top, and garnished with pomegranate arils and crispy sage.

Ingredients

Scale

Roasted Vegetables:

1 medium (about 2 pounds) butternut squash
1 1/2 tablespoons + 1 teaspoon extra virgin olive oil, divided
2 tablespoons water
2 cups (about 8 ounces) brussel sprouts, trimmed, halved
1 medium head (about 1 ½ pounds) cauliflower, trimmed and broken into florets
2 tablespoons fresh sage, finely chopped (or 2 teaspoon dried)
2 garlic cloves, minced
1 teaspoon turmeric
1 teaspoon smoked paprika
½ teaspoon cumin seeds
¼ teaspoon red chili flakes
½ teaspoon salt (optional)
1 teaspoon brown sugar (optional)
½ lemon, juiced

Butternut Squash Hummus:

1 cup cooked or canned chickpeas, drained
2 garlic cloves, peeled
½ teaspoon turmeric
¼ teaspoon nutmeg
½ teaspoon salt (optional)
¼ teaspoon black pepper
1 teaspoon brown sugar
2 tablespoons tahini
½ lemon, juiced
1 ½ tablespoons extra virgin olive oil

Toppings (optional):

2 tablespoons fresh sage leaves*
1 tablespoon hemp seeds
2 tablespoons pomegranate arils

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Instructions

To make the Roasted Vegetables: Preheat oven to 375 F.
Slice butternut squash in half and scoop out the seeds. Leave one half of the butternut squash whole and place it in a small baking dish filled with 2 tablespoons water. Drizzle with 1 teaspoon of the olive oil. Place the dish in the oven on the lower rack and roast until very tender (about 25-30 minutes).
With the other butternut squash half, peel it, and slice the flesh into cubes. (To make it easier to peel squash, microwave it for 2 minutes first). Place the squash cubes in a large mixing bowl.
Place the brussel sprouts and cauliflower florets in the large mixing bowl with squash cubes.
Add sage, garlic, turmeric, smoked paprika, cumin seeds, red chili flakes, salt (optional), brown sugar (optional), remaining 1 ½ tablespoons olive oil, and lemon juice. Using tongs, toss the mixture together well to coat the vegetables with seasonings.
Pour the seasoned vegetables on a baking sheet and place in the oven on the top rack. Roast the vegetables, turning half way through, for about 25-30 minutes, until golden on surface and tender.
When the butternut squash half is tender, make the Butternut Squash Hummus by scooping the flesh from the peel and placing it into a food processor or large blender.
Add chickpeas, garlic, turmeric, nutmeg, salt (optional), black pepper, and brown sugar (optional) and blend well. Add tahini and lemon juice, and continue to blend. Add olive oil, a bit at a time, to make a smooth, creamy texture while blending.
To Serve: In a large platter or oval serving dish, slather a generous layer of the hummus over the entire surface, running all the way to the rim of the dish.
Arrange the roasted butternut squash, brussel sprouts, and cauliflower over the hummus.
Top with sage leaves (if desired oven fry the sage leaves*), hemp seeds, and pomegranate arils, if desired.
Serve immediately. Makes 8 servings.

Notes

*To oven-fry the sage leaves: While the squash is roasting, place fresh sage leaves in a layer in a small baking dish and drizzle with 1 teaspoon olive oil. Place in the oven and roast until the sage leaves are crisp (about 10 minutes). Remove from the oven and set aside.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 163
Sugar: 6 g
Sodium: 39 mg
Fat: 6 g
Saturated Fat: 1 g
Carbohydrates: 18 g
Fiber: 8 g
Protein: 6 g