2tablespoonchopped parsleyand some leaves for garnish
1glovegarlicpeeled
3tablespoonpumpkin seeds
1smallred onionpeeled
250gramgreek yoghurt
¼teaspoon cumin powder
160millilitreolive oil
salt, pepper to taste
Instructions
for the roasted butternut squash
Cut both end parts of the butternut squash and cut in half. Place the squash with the cut side on your chopping board and cut alongside the pumpkin removing the skin. Cut the squash in half lengthwise and remove any seeds seeds with a spoon.
Now cut the squash into 2.5cm/ 1-inch cubes. Place the squash cubes on an oven tray lined with baking paper. Season with olive oil, salt and pepper. Add the thyme sprigs and toss well.
Roast in a pre-heated oven at 200°C / 400°F or 25-30 minutes or until done and put aside to cool.
for the pumpkin seed pesto
Toast the pumpkin seeds in a small pan on low flame until they start popping and take on a brownish colour. Meanwhile chop the parsley by hand as fine as possible.
In a mortar and pestle combine the chopped parsley with the toasted pumpkin seeds (keep a few aside to garnish). Use a micro grater and grate the garlic inside the mortar. Season with salt and pepper and add about 90ml/ ⅓ cup olive oil to start.
Grind the mixture with the pestle to a pesto like consistency. Add more olive oil until it reaches a consistency that is runny enough to be used as a dressing.
for the garnish
In a bowl combine the yoghurt with cumin powder, a tablespoon olive oil and a pinch of salt.
Slice the red onion thinly on the mandoline and set aside. Preferably do this step right before plate up as we don't want the onion rings to turn mushy
for plate up
To plate the salad, combine the roasted pumpkin with the white beans. There is enough olive oil in the roasted pumpkin to combine well with the beans but if you feel the salad is too dry, add a splash of olive oil. Keep in mind though the pesto acts like a dressing.
Spread a generous amount of yoghurt on a wide plate. Using the back of a spoon spread the yoghurt into a ring. Place the butternut squash mixture in the middle and spoon the pumpkin seed pesto over the salad. Garnish with the red onion rings, remaining pumpkin seeds, parsley leaves and serve.
Notes
For a simple version toss all ingredients except the yoghurt in a mixing bowl. Drizzle the salad with the cumin yoghurt and done.
Nutrition
Nutrition Facts
Butternut Squash Salad with White Beans and Pesto
Amount Per Serving (160 g)
Calories 573Calories from Fat 396
% Daily Value*
Fat 44g68%
Cholesterol 3mg1%
Sodium 36mg2%
Carbohydrates 36g12%
Fiber 7g29%
Sugar 8g9%
Protein 14g28%
Vitamin A 20141IU403%
Vitamin C 45mg55%
Calcium 204mg20%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.