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Roasted squash and salsa verde on top of white bean puree.

Roasted Squash with Pickled Walnut Salsa Verde & White Bean Puree

  • Author: Rachel Phipps
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 2-4 1x
  • Diet: Vegan


This easy, make-ahead friendly recipe for Roasted Squash with Pickled Walnut Salsa Verde & White Bean Puree makes the perfect vegan centrepiece for a festive feast – it is also as delicious served at room temperature as it is hot or warm.



For the Roasted Squash

  • 600g squash wedges (I used Crown Prince)
  • 1 tbsp light oil
  • salt

For the White Bean Puree

  • 1 x 325g jar white beans or 1/2 x 700g jar
  • 1 small garlic clove
  • 1/2 tbsp fresh lemon juice (from approx. 1/4 lemon)
  • 1 tsp extra virgin olive oil
  • salt, to taste

For the Pickled Walnut Salsa Verde

  • small handful flat leaf parsley
  • small handful fresh mint leaves
  • 25g pistachios
  • 1 red chilli
  • 1 pickled walnut
  • 4 1/2 tbsp extra virgin olive oil
  • 1/2 tbsp fresh lemon juice (from approx. 1/4 lemon)
  • 1/2 tsp maple syrup
  • sea salt


  1. Pre-heat the oven to 200C and line a large roasting tray with baking parchment. Toss the squash wedges together with the oil and a generous amount of salt, and spread them out across the tray. Roast for 40-50 minutes, turning them over halfway, until they’re tender, the skin (if still attached) is soft and wrinkled, and the edges of the squash or pumpkin pieces have started to caramelise. 
  2. While the squash is roasting, make the white bean puree. To a high speed blender or food processor, add all the ingredients except for the salt, reserving the bean stock from the jar of beans. Blitz until smooth, adding splashes of bean stock to thin the puree out until it is just swirl-able with the back of a spoon. Add salt to taste: how much you need will depend on how much was already in the jar of beans.
  3. To make the pickled walnut salsa verde, finely chop the herbs and the pistachios, combining them all in a small bowl. De-seed and finely chop the chilli, adding it to the bowl along with the pickled walnut, also finely chopped. Stir in the olive oil, lemon juice, maple syrup and a generous pinch of salt.
  4. To assemble, swirl the bean puree across the bottom of a large serving platter, and arrange the squash on top. Drizzle over the salsa verde, and serve. 


Choose an heirloom variety of squash or pumpkin with edible skins, and jarred beans as they provide a better flavour and smoother texture than the canned variety in this recipe.