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Butternut Squash and Black Bean Salad with Pumpkin Seed Salsa

Butternut Squash and Black Bean Salad with Pumpkin Seed Salsa

By OcadoLifePublished on 17 October 2023Food writer and stylist Sarah Cook created this healthy budget-friendly vegan Butternut Squash and Black Bean Salad with Pumpkin Seed Salsa, which you can rustle up in no time. “This pesto-like, pumpkin seed flavour bomb is based on Mexico’s pepita salsa,” Sarah says. “If you’re not catering for vegans, crumbled feta adds a lovely finishing touch.” It’s also high in fibre and gives you 2 of your 5 a day. Looking for more budget recipes? Look no further.
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Time and servings

30 minsTotal time
Serves 4496 kcal/serving
10 minsPrep time
20 minsCooking time

Ingredients

  • 500g frozen diced butternut squash
  • 2 tbsp olive oil
  • 100g pumpkin seeds
  • 1 low-salt vegetable stock cube
  • 175g bulgur wheat
  • 30g coriander
  • 1 green chilli, deseeded if you prefer less heat
  • 1 bunch salad onions, 2 roughly chopped, rest finely sliced
  • 2 limes, juiced
  • 1 green pepper, cut into small chunks
  • 1 (400g) tin black beans, rinsed and drained

Method

  • Step 1

    Preheat the oven to 220°C/ 200°C fan/gas 7. Toss the frozen squash in a roasting tin with 1 tbsp of the oil and seasoning. Roast for 16 mins, give it a stir, scatter over 1 tbsp of the pumpkin seeds and roast for 3 mins more until tender.

  • Step 2

    Meanwhile, dissolve the stock cube in 350ml boiling water. Put the bulgur wheat in a heatproof bowl; pour over the stock, cover and leave for 15 mins.

  • Step 3

    Meanwhile, in a blender, whizz the remaining pumpkin seeds, coriander, chilli, chopped salad onions, lime juice and remaining 1 tbsp oil to a salsa-like consistency.

  • Step 4

    When the bulgur is soft, tip into a mixing bowl with a third of the pumpkin seed salsa. Use a fork to combine, then stir in the sliced salad onions, green pepper and beans. To serve, top with the roasted squash and finish with dollops of salsa. Chill leftovers for 2-3 days.