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Butternut Squash and Black Bean Salad with Pumpkin Seed Salsa

Butternut Squash and Black Bean Salad with Pumpkin Seed Salsa

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 4

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 salad recipes? Look no further.
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  • 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


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.

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