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Hummus And Roasted Spicy Squash

Sans lactose Emile NoëlMilk-free Sans oeufs Emile NoëlEgg-free végétarien Emile NoëlVegetarian Sans gluten Emile NoëlGluten-free

Quantities: Serves 4 | Preparation Time: 20 min | Cooking time: 25 min


  • 550 g butternut squash
  • dozens of brussels sprouts
  • 1 tsp raz-el-hannout
  • 1/2 tsp cardamom
  • 1 pinch of cinnamon and 1 pinch of espelette chilli pepper
  • 2 garlic cloves finely chopped
  • 1 tsp shizo miso
  • 1 pinch of fleur de sel
  • 2 tbsp Emile Noël organic sesame oil
  • 1/4 of hazelnuts roasted and chopped
  • 1 bunch of fresh parsley
  • 1 garlic clove, finely chopped
  • 1 tbsp cider vinegar
  • 1 tablespoons of maple syrup
  • 1 pinch of espelette chilli pepper
  • 1/2 cup of homemade hummus
  • Rocket and young spinach shoots
  • Goji, cranberries


– Preheat your oven to 200°C.
– Cut the squash into slices.
– Rinse the brussels sprouts and cut them into 2.
– In a bowl, mix the sesame oil, spices, garlic, miso and salt.
– Mix well, add a little water if required.
– Baste it on the vegetables.
– Line a baking tray with baking parchment and transfer the vegetables.
– Cook for 25 min. They should be golden and well cooked. (Turn the vegetable half way through the cooking for uniform cooking).
– Cut the parsley finely.
– In a bowl, add the garlic, cider vinegar, maple syrup, cayenne pepper and salt.
– Add the chopped parsley and mix.
– Pour the roasted vegetables into a salad bowl and add vinaigrette. Mix well.
– Spread hummus in each plate, place the roasted vegetables, sprinkle the fresh young spinach, rockets, goji, cranberries and hazelnuts.

Enjoy your meal!

Recipe ©thegarden-of-delights

houmous et courge rotie épicée

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