12 November 2022

Roasted Chipotle Squash with Hummus

It's pumpkin (or squash) season! Carnival squash tossed in chipotle paste, roasted until golden & crisp, served on a bed of silky white bean hummus with a bright & herby dressing.

My favourite style of cooking is layered dishes with multiple components, flavours and textures, it brings all the senses to life and I just find it so much more enjoyable. This dish has beautifully roasted carnival squash in a smoky chipotle marinade, with a base of silky white bean hummus. The real star of the show is the herby dressing - combining parlsey, dill, coriander, and mint, with pistachios for crunch, dates for sweetness, a pinch of sumac and a good glug of tangy red wine vinegar and peppery extra virgin olive oil. It perfectly compliments the smoky, sweet squash and nutty, silky hummus.

You can serve it up as a side, a salad or a main, my favourite way is with a chunk of bread for mopping up all the delicious flavours.

Make any of my recipes? Snap a pic and share with me @euphoricvegan.

Roasted Chipotle Squash with Hummus | Serves: 3-4 | Time: 45 mins

You'll need

  • Baking tray
  • Greaseproof paper
  • Chopping board
  • Knife
  • Measuring cups & spoons
  • Blender/food processor
  • Large mixing bowls


  • 1 medium squash/pumpkin
  • 1 tsp chipotle paste
  • Olive oil
  • Pinch salt 
  • 1 can white beans (unsalted)
  • 1/3 cup aquafaba (liquid from the beans)
  • 1 tbsp tahini
  • Juice 1 lemon
  • 1 tsp salt
  • 1 clove garlic
  • Bunch mixed herbs ~100g (I used parsley, dill, mint and coriander)
  • 1/4 cup pistachios, chopped
  • 7 dates, chopped
  • 1/3 cup red wine vinegar
  • Good glug olive oil
  • Pinch salt
  • Pinch chili flakes
  • Good pinch sumac


  1. Preheat the oven to 200°C and line a baking tray with greaseproof paper (I used reusable).
  2. Slice the squash into wedges, remove the seeds and add to a large mixing bowl. Add the chipotle paste, olive oil and salt and toss together. Spread out in a flat layer on the baking tray and bake for 30 minutes. 
  3. To make the hummus, add all the ingredients from the white beans to the garlic to a food processor or blender and blitz until smooth. 
  4. For the dressing, finely chop the herbs, roughly chop the pistachios, remove the pit and chop the dates and add to a mixing bowl, mix together and add in the red wine vinegar, olive oil, salt, chili flakes and sumac and stir together. 
  5. Arrange the dish with a bed of hummus and layer up with the dressing and roasted squash wedges. Serve up with your favourite accompaniments and enjoy! 
Cassidy xx