Creamy Squash and Butter Bean Salad


Prep time: 
20 minutes
Cooking time: 
45 minutes


This warm, autumn salad uses squash as a base to show off delicious, smokey vegetables.


  • 1 butternut squash, or use another variety such as acorn
  • 50ml olive oil
  • salt and pepper
  • 1 tin butter beans
  • ¼ tsp Ras-el-Hanout
  • ¼ tsp smoked paprika
  • 1 Romano pepper
  • 1 spring onion sliced finely
  • 50g rocket leaves
  • 3tbsp chopped coriander
  • zest from 1 lemon


  1. Preheat the oven to 200°C .
  2. Cut the butternut squash in half, use a large spoon and scrape the seeds from the cavity, set aside. Peel and dice the butternut squash in 10mm pieces. Place the butternut on a oven tray and dress with 1tbs of the olive oil, salt and pepper and roast in the preheated oven for 25 minutes until golden and soft to the touch. Remove the butternut from the oven and leave to cool.
  3. Rub the whole Romano pepper in olive oil and roast in the oven for 20 minutes. Remove the pepper, leave to cool slightly, remove the blistered skin and seeds. Slice into thin strips while the pepper is still warm.
  4. Turn the oven down to 120°C.
  5. Wash the squash seeds and place on an oven tray and dust with a pinch of the ras-el-hanout and smoked paprika. Toast at 120°C for 1 hour until dry and crunchy, give them a shake and a stir every now and then.
  6. Take half of the cooked squash and place it into a bowl, using a fork to to mash the butternut squash adding the rest of the olive oil as you mash it up.
  7. Add the drained butter beans, the rest of the roasted butternut squash, smoked paprika and ras-el-hanout, chopped coriander, lemon zest, sliced roasted Romano pepper and sliced spring onions along with seasoning to the mashed butternut squash and gently fold it all together.
  8. Arrange the salad on a large serving platter and garnish with the rocket leaves and the toasted squash seeds.
Photo Credit: Jonny Hughes @jonny2love
Copyright ©2024 Local Greens | Site managed by Natty Web Development