Butternut Squash and Black Bean Salad with Pumpkin Seed Salsa
By OcadoLife
Published on 17 October 2023
Food 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.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.