Roast Squash with a Borlotti Bean Pesto Filling & Red Radicchio Salsa



SERVES 4PREP COOK

Roast Squash with Borlotti Bean Pesto Filling

2

small squash, halved and deseeded

100g

Borlotti bean, soaked and pre-cooked

2tablespoons

vegan pesto

2tablespoons

olive oil

½

lemon

  1. In a blender, blend Borlotti bean and vegan pesto until it becomes a smooth paste. While blades are moving, add olive oil, a squeeze of lemon, salt and pepper.

  2. Fill each small squash half with bean pesto.

  3. In a 250˚C oven, bake small squash until soft (~25 mins).

Red Radicchio Salsa

2tablespoons

olive oil

2

red radicchio, finely sliced

50g

flat leaf parsley, finely sliced

20g

walnuts

½

lemon, juiced

  1. In a bowl, combine everything and mix well.