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.

Course Main Course

Cuisine European, French, Italian

Diet Vegan, Vegetarian

Keyword radicchio recipes, roast squash recipe, seasonal squash recipes, squash recipes, vegan squash recipes

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings

Calories 449

Ingredients

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

Salsa

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

Instructions

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.

Nutrition