Description
This stunning vegetarian dish balances the natural sweetness of caramelized heirloom squash with a creamy, garlic-infused white bean puree. The highlight is a vibrant salsa verde featuring pickled walnuts, fresh herbs, and crunchy pistachios, which adds a sophisticated tang and texture. It is a visually striking, protein-rich meal that feels upscale yet is surprisingly simple to prepare in your own kitchen.
Ingredients
600g heirloom squash wedges
1 tbsp avocado or grapeseed oil
Sea salt to taste
325g jarred white butter beans
1小 garlic clove
1/2 tbsp fresh lemon juice
1 tsp extra virgin olive oil
Small handful fresh flat-leaf parsley
Small handful fresh mint leaves
4–5 pickled walnuts, finely chopped
2 tbsp toasted pistachios, crushed
Instructions
Preheat oven to 200°C (400°F).
Toss squash wedges with oil and sea salt on a baking sheet, then roast for 25-30 minutes until tender and charred.
While squash roasts, place white beans, garlic, lemon juice, and olive oil in a food processor or blender.
Blend the bean mixture until completely smooth and creamy, adding a splash of water if needed for consistency.
Prepare the salsa verde by finely chopping the parsley, mint, pickled walnuts, and pistachios together in a bowl.
To serve, spread the white bean puree onto a plate, top with roasted squash wedges, and spoon the pickled walnut salsa verde generously over the top.
Notes
You can prepare the white bean puree and chop the salsa ingredients in advance. Keep the puree airtight to prevent it from drying out. If you cannot find heirloom squash with edible skin, adjust the cooking time slightly and peel if desired.
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg