Roast Squash With A Borlotti Bean Pesto Filling And Red Radicchio Salsa

A super simple and tasty recipe. The borlotti bean pesto filling gives the squash lashings of flavour whilst the radicchio salsa helps keep the dish fresh to the palate.

When to eat

We recommend eating this dish from August through to February.


Serves 4
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

This meal is around 88% less polluting than the average UK meal.

  • Eating this recipe will save around 2.61 KG CO2e per person.
  • That’s equivalent to the emissions produced driving 21.55 KM in a modern car.
How do I calculate this?


  • 2 Small Squash
  • 240 g Cooked Borlotti Bean
  • 2 Tablespoons Vegan Pesto
  • 2 Tablespoons Olive Oil
  • 1 Lemon


  • 2 Tablespoons Olive Oil
  • 2 Heads Red Radicchio
  • 50 g Flat Leaf Parsley
  • 20 g Walnuts


  • First make the borlotti bean pesto. Put the beans & pesto into a blender and blend. Whilst the blades are moving add the olive oil, a squeeze of the juice from the lemon, and salt and pepper. Blitz until the beans are a smooth paste.
  • Halve the squash, scoop out the seeds and fill each with a decent helping of the bean pesto. Place in a 250˚c over for 25 – 30 minutes until the squash is soft.
  • Whilst the squash is cooking make the salsa. Finely slice the radicchio heads and parsley. Combine both in a bowl, then add the olive oil and rest of the lemon juice. Mix well and season heavily. Leave to stand until needed.
  • Once the squash is cooked remove from the oven and spoon a helping of the salsa over each. Crumble the walnuts evenly over the top. Serve immediately.
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