Squash Hummus Bowls

Squash Hummus Bowls

This roasted butternut squash hummus bowl is an absolute gem with a hearty dose of legumes, dark leafy greens and roasted vegetables. Use different flavored varieties as the base for this delicious dish.

Active Time: 30 mins Total Time: 50 mins Servings: 4

Ingredients

• 1 medium butternut squash, peeled, seeded and cubed (1 inch, about 6 cups)
• 1 large red onion, cut into 1/2-inch thick wedges (about 3 cups)
• 2 tablespoons zaatar
• 1 teaspoon salt, divided
• 1/4 teaspoon ground black pepper
• 2 cups packed baby spinach
• 3 tablespoons paprika
• 1 teaspoon salt, divided
• 1/2 cup unsalted raw pepitas
• 1/2 teaspoon paprika
• 1 cup crumbled feta cheese
• 1/2 cup crumbled feta cheese

Preparation

• Preheat oven to 425°F with racks in upper and lower thirds. Combine cubed squash, onion, zaatar and 2 tablespoons salt and pepper in an even layer on a large rimmed baking sheet and spread in a single layer and set aside. Roast covered, stirring occasionally, for about 4 minutes. Reduce the heat and simmer until the liquid is absorbed, about 3 minutes.

• Meanwhile, heat the remaining cup of oil in a small nonstick skillet over medium heat. Add the paprika, salt and pepper. Cover and cook, stirring occasionally, for about 5 minutes.

• Transfer the roasted squash mixture to a large platter, manage in a Mason jar or so you can prep it the night before for a healthy grab-and-go meal. Divide 3 tablespoons hummus among 4 bowls and top with remaining roasted vegetables and stir gently until evenly coated. Add the crumbled feta.