Crushed butternut squash and butter bean salad Recipe
A hearty salad featuring crushed butternut squash and creamy butter beans, tossed together for a delightful and nutritious dish.
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Ingredients
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Salad Ingredients
Method
Preparation Steps
Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and place it cut-side down on a baking sheet. Roast for 25-30 minutes until tender. Allow to cool, then scoop out the flesh and roughly mash it.
Prepare the Salad Base
In a large bowl, combine the mashed butternut squash and butter beans. Halve the cherry tomatoes and chop the red onion and parsley. Add these to the bowl.
Dress the Salad
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Pour the dressing over the salad and gently mix until everything is well combined.
Serve
Taste and adjust seasoning if necessary. Serve the salad at room temperature or chilled.
