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

Serves: 4
Takes: 35 mins

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.


Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.

Name Amount KG CO2e
Squash 2 Small 0.42
Borlotti Bean 100 g Of Dry Beans (soaked and pre-cooked) 0.039
Vegan Pesto 2 Tablespoons 0.158
Olive Oil 2 Tablespoons 0.14
Lemon 1 Whole 0.108


Name Amount KG CO2e
Olive Oil 2 Tablespoons 0.14
Red Radicchio 2 Heads 0.2
Flat Leaf Parsley 50 g 0.08
Walnuts 20 g 0.031

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 21.55km in a modern car.


  • 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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