Crushed Butternut Squash and Butter Bean Salad
Crushed Butternut Squash and Butter Bean Salad

Crushed Butternut Squash and Butter Bean Salad

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    Serves 6
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This delicious crushed butternut squash and butter beans salad makes a perfect salad or side dish served either warm or chilled. Mashing half the roasted butternut squash gives the salad the creamy texture alongside the giant butter beans and the crunchy texture is added by the toasted butternut squash seeds.

This salad could be turned into a main course and if you wish, simply toss in cooked chorizo, flaked roasted chicken or flaked smoked mackerel. photo of Crushed Butternut Squash and Butter Bean Salad

Ingredients & Method

  • 1 butternut squash
  • 50ml olive oil
  • Sea salt and pepper
  • 250g cooked butter beans, drained
  • ¼ tsp Ras-el-Hanout
  • ¼ tsp smoked paprika
  • 1 Red pepper
  • 1 spring onion, sliced
  • 50g washed rocket leaves
  • 3tbsp coriander, chopped
  • 1 tbs finely chopped preserved lemon

Preheat the oven to 200°C .

First prepare all the elements that needs to be cooked in the oven before placing anything in the oven as it can be cooked simultaneously, check the various cooking times.

Cut the butternut squash in half, remove the seeds, wash the seeds. Peel and dice the butternut squash in roughly 10mm pieces. Place the butternut on a oven tray with 1tbs of the olive oil, salt and pepper. Rub the pepper in 1 teaspoon olive oil and place in once corner on the same tray. Place the seeds on another small roasting tray, dust with a pinch of the ras-el-hanout and smoked paprika.

Roast the squash and pepper for 25 minutes and roast the seeds in the same oven for 10 – 15 minutes until crispy and golden.

Let the roasted squash and pepper rest of 10 minutes, then remove the blistered skin and seeds from the roasted pepper. Slice the pepper into thin strips.

Take half of the butternut and place it into a bowl, using a fork to to mash the butternut squash adding the rest of the olive oil as you mash it up. Add the butter beans, the rest of the roasted butternut squash, smoked paprika and ras-el-hanout, chopped coriander, chopped pickled lemon, sliced roasted red pepper and sliced spring onions along with seasoning to the mashed butternut squash and gently fold it all together.

Arrange the salad on a large serving platter and garnish with the rocket leaves and the toasted butternut squash seeds.

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