Dissect a Dish: Baharat Roasted Squash with Sumac Red Onion, Preserved Lemon & Butterbean Hummus, and Toasted Spiced Seeds

Welcome to the first instalment of our new Dissect a dish series, where we take a closer look at one of the dishes on Social Pantry’s menu and explore what makes it seasonal, sustainable, delicious – and absolutely worth recreating in your own kitchen. Each month we’ll break down the elements of a favourite dish, share why we love it, the producers and suppliers that help make it happen, and give you simple tips to bring the same magic home.

This month, we’re diving into a plate that captures everything we stand for – bold flavour, low waste, and peak season produce: Baharat Roasted Squash with Sumac Red Onion, Preserved Lemon & Butterbean Hummus, and Toasted Spiced Seeds.

Autumn-winter is prime time for beautiful British gourds. Pumpkins, crown princes, delicatas, kabochas – this is their moment. When they’re in season, their natural sweetness and deep, nutty flavours shine without much intervention.

We love turning squash into the star of the show with a punchy baharat marinade: warm spices, a hint of sweetness, and plenty of depth. Roasting intensifies the flavour and gives you those gorgeous caramelised edges that make this dish sing.

Home tip: choose a firm, heavy squash and don’t worry about getting the perfect variety – any seasonal gourd works wonderfully here.

Red onions often get prepped and the peel forgotten, but in our kitchen, nothing is wasted. We roast or pickle the outer layers to create a vibrant, tangy garnish. Sumac brings citrusy brightness that cuts beautifully through the sweetness of the squash.

Top tip: don’t throw away those papery skins! Dry them out and blitz into a homemade onion powder – unbelievably fragrant and perfect for rubs, dressings, or seasoning roast veg.

Butterbeans are one of the UK’s most exciting homegrown ingredients, and we use them in place of chickpeas to create an ultra-creamy, silky hummus. They’re soft, subtly nutty, and blend like a dream.

Layered through it is our secret weapon: preserved lemons. We make them from spent lemons at our events and then use them in all sorts of dishes. Their salty, citrusy kick transforms this hummus into something you’ll want to spread on absolutely everything.

Home tip: if you’ve never preserved lemons before, start now – your future self will thank you. 

The crispy finishing touch? A mix of toasted pumpkin and squash seeds combined with waste breadcrumbs and a hit of spice. It’s crunchy, savoury, umami-packed – and the perfect example of how making the most of every part of the ingredient can make a dish even better.

Home tip: save your own squash seeds. Rinse, pat dry, toss with oil, salt, and spices, and roast until golden.

This dish is simple, adaptable, and endlessly satisfying. Roast your favourite squash, whip up the hummus, pile on the tangy onions, and finish with a shower of spiced seeds. Seasonal, sustainable, and seriously delicious.

Le Marché is our main supplier for fresh, seasonal fruit and veg. Based in London’s historic New Covent Garden Market, it has roots stretching back to 1770. Their proud heritage and dedication to top-quality, responsibly sourced produce align closely with our own values at Social Pantry. By partnering with growers who champion seasonality and sustainability, Le Marché helps us bring vibrant, ethical ingredients into every dish we create.