Mexican Squash Salad With Charred Corn, Beans, Lime & Feta

2-4 People
1 hr

A fun, healthy and tasty autumnal salad to share! Wedges of butternut squash roasted in smokey paprika and served loaded with beans, charred corn, lots of feta and lime and coriander. I tried charred corn in a restaurant recently and loved how a little bit of charring brings out the most amazing depth of flavour to the corn. I never throw away the seeds from the squash, but roast them alongside the flesh and they make a great crunchy topping. I like to serve this all together in one central platter on the table, and everyone can dig in and take what they want. You could serve on its own or alongside some grilled meats, tortillas or a selection of salads.


NOTE: portion size = 2 as a main, 4 as a side and part of a meal

Mexican Squash Salad With Charred Corn, Beans, Lime & Feta

Recipe details

  • 2-4  People
  • Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr
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Ingredients


  • ½ Butternut squash 
  • 1 x can of beans (kidney beans or black beans)
  • 1 lime
  • 100g/ 1 CUP sweetcorn
  • 100g Feta 
  • Handful Coriander 
  • 1 TSP Smoked Paprika 
  • 1 TSP Oil
  • Salt and Pepper

Instructions


Preheat the oven to 190 degrees fan/360 degrees Fahrenheit. 
Peel the squash, scoop out the seeds and set aside, then cut into moon shaped wedges.
Spread out on a baking tray and add the paprika, oil and ½ tsp salt then mix together with your fingers so it is all well coated. Place in the oven and roast for 50 minutes until soft and golden.
Meanwhile clean the seeds and roast in a little more paprika, salt and a drop of oil then spread on a separate tray and place in the oven too.
After 40 minutes of roasting the squash, place the sweetcorn under the grill and cook until starting to char. Chop the feta and coriander.
When the squash is ready, arrange on a large serving place then top with the beans, charred corn, feta and coriander and squeeze over the lime. 

Tips

  • Preheat the oven to 190 degrees fan/360 degrees Fahrenheit. 
  • Peel the squash, scoop out the seeds and set aside, then cut into moon shaped wedges.
  • Spread out on a baking tray and add the paprika, oil and ½ tsp salt then mix together with your fingers so it is all well coated. Place in the oven and roast for 50 minutes until soft and golden.
  • Meanwhile clean the seeds and roast in a little more paprika, salt and a drop of oil then spread on a separate tray and place in the oven too.
  • After 40 minutes of roasting the squash, place the sweetcorn under the grill and cook until starting to char. Chop the feta and coriander.
  • When the squash is ready, arrange on a large serving place then top with the beans, charred corn, feta and coriander and squeeze over the lime. 

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